Berry delicious recipes – Blueberry salad

Although sweet and juicy are the flavours that come to mind when you think of eating berries, they are more versatile than just an addition to breakfast or dessert. Berries work beautifully in summer tarts, salads and even on pizza!

Our Summer issue has some of the best berry recipes from the experts who know. This one is courtesy Australian Blueberries.

Spiced Freekah, Turkey and Blueberry salad with Persian Feta

  • 500 g turkey breast
  • 1½ cups freekah, rinsed
  • 4 large handfuls baby spinach, coarsely shredded
  • 30 g butter
  • ½ cup flaked almonds
  • ½ medium red onion, thinly sliced
  • 2 x 125g punnets blueberries
  • 125g Persian fetta, crumbled
Dressing
  • ¼ cup lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon caster sugar
  • ¼ cup olive oil
  • sea salt and freshly ground black pepper

Remove and discard the skin and any sinew from the turkey. Place in a medium saucepan, cover with cold water and gently simmer for

20 minutes, or until cooked through. Set aside to cool slightly in the poaching liquid. Transfer turkey onto a plate and refrigerate until completely cool.

Meanwhile, bring 3. cups of water to the boil in a medium saucepan. Add the freekah, decrease the heat to a gentle simmer and cook for 15 minutes, or until tender and most of the water has been absorbed. Drain and transfer in a medium bowl. Add the spinach and mix to wilt. Spread out onto a tray and set aside to cool.

To make the dressing, combine the lemon juice, cumin, cardamom, cinnamon and caster sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper.

Melt the butter in a medium frying pan over medium heat. Add the almonds and cook for 4–5 minutes, until golden brown. Transfer onto a plate lined with kitchen paper, to drain.

Shred the cooled turkey into small strips.

Combine the turkey, freekah, onion and blueberries in a large bowl. Pour over the dressing and toss to coat.

Scatter with Persian feta and butter toasted almonds to serve.

Serves 4

For more delicious berry recipes, grab the Summer 2017 issue of Sprout Magazine at your local stockists or online, posted directly to your door.

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