Name: Turkey salad with herby hummus
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: ½ cup leftover hummus dip; ⅓ cup plain Greek-style yoghurt; ½ cup parsley leaves, finely chopped; 2 green shallots, very finely chopped; Sea-salt flakes and freshly ground black pepper, to season; Pinch smoked paprika; Pinch ground cumin; 2 cups leftover cold steamed green beans; 2 cups leftover cold steamed snow peas; ½ cup leftover cold cooked frozen peas; 3 cups thinly sliced cold leftover roast turkey meat; 2 Tbsp extra virgin olive oil; ½ cup mint leaves; ½ cup coriander leaves; ½ long red chilli, finely sliced; ¼ cup leftover roasted cashews; Leftover corn chips, to serve; Lime wedges, to serve

Instead of having a container full of leftover turkey in the fridge, how about making a fresh summer salad with a divine herby hummus.

Looking for more recipes that use up Christmas leftovers?

Ingredients

½ cup leftover hummus dip

⅓ cup plain Greek-style yoghurt

½ cup parsley leaves, finely chopped

2 green shallots, very finely chopped

Sea-salt flakes and freshly ground black pepper, to season

Pinch smoked paprika

Pinch ground cumin

2 cups leftover cold steamed green beans

2 cups leftover cold steamed snow peas

½ cup leftover cold cooked frozen peas

3 cups thinly sliced cold leftover roast turkey meat

2 Tbsp extra virgin olive oil

½ cup mint leaves

½ cup coriander leaves

½ long red chilli, finely sliced

¼ cup leftover roasted cashews

Leftover corn chips, to serve

Lime wedges, to serve

Method

To make herby hummus, put hummus in a large bowl. Stir in yoghurt, parsley and shallots. Season, then transfer to a serving dish. Scatter with paprika and cumin.

Put beans, snow peas and peas in a large bowl. Add turkey, oil, mint, coriander and chilli. Season and toss to combine. Arrange on a serving platter. Top with cashews and serve with herby hummus, corn chips and lime wedges.

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