Turkey and Pomegranite Salad

This started off as a recipe from my friend and Leiths trainee Elz Bermudez. It sounded delicious using duck breasts but no duck breasts could be found this weekend so I used turkey breast. We also forgot to get loads of other ingredients so it turned into a recipe of its own. Necessity is the mother of invention!

I chopped a large potato into inch sized cubes and boiled them till just done for about 15 minutes then plunged them into cold water. Broken Brazil nuts and walnuts were coated in honey and mixed spices then roasted for 10 minutes at 180 C. Sticky and yummy these are really hot when they come out of the oven so don't try and pick one up to pop in your mouth or you will burn both!
A turkey breast fillet (£2.69 from Sainsburys) was marinaded for an hour with mixed spices and the juice of a mandarin then popped in the oven for 40 minutes in a dish with the juice.

Mixed salad leaves were mixed with the potatoes and piled on the plate, the honeyed spiced nuts were then added and the sliced turkey breast. Pomegranate seeds were sprinkled over the top. (the best way is to roll the whole pomegranate round till it stops crunching then cut into halves and the skin bashed with a wooden spoon to get the seeds out, pick out any of the white pulp that falls in! Its a bit woody.)
A dressing was dribbled over the top made from a fruity olive oil , a little English mustard and strawberry vinegar. Delicious! and perfect for Saturday evenings dinner with a glass of wine!