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Moroccan Chicken Salad 1
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Moroccan Chicken Salad

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3 servings
Course: Light Lunch or Supper
Cuisine: Moroccan
Author: :Mr. Paul

Ingredients

  • 2 pita breads
  • 2 tbsp olive oil
  • 1 diced aubergine
  • 1 tbsp harissa (See my note Below
  • 250 g halved cherry tomato
  • 500 g shredded leftover cooked chicken/turkey
  • 100 g rocket lettuce
  • seeds 1 pomegranate or 110g tub pomegranate seeds
  • a few mint leaves

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

  • Tear the pita into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 minutes until soft. Add to the pita with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.
If you don't have harissa use your favourite hot sauce, I use Tabasco or Salsa Picante.
 
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