Luke Thomas' Crispy Turkey Salad


  • 2 large handfuls of leftover turkey meat (leg/brown ideally) 1 handful of watercress 1 handful of chicory leaves 1 pink grapefruit (segments) 2 red onions 150ml white wine vinegar 100g sugar 2 tbsp honey 1 tbsp whole grain mustard 75ml olive oil salt and pepper 2 tbsp vegetable oil


  1. Combine vinegar and sugar in a saucepan and bring to the boil. Peel and finely slice your onions, and place into the vinegar and sugar mixture, remove from the heat leaving the onions to marinade.
  2. Take a large frying pan, and heat 2 tbsp of vegetable oil. Add the turkey to the hot pan and leave for 2 minutes, then start to turn, cooking for 5-6 minutes in total, so it’s nice and crispy. Similar texture to the famous crispy duck! Set aside and season with salt.
  3. Finally, make the dressing, combine the honey, mustard and olive oil and whisk. Season to taste. To finish, mix the watercress and leaves with the dressing and then scatter onto the plate, next scatter on the grapefruit and drain the onions placing these on top. Finally add the turkey.