Leftover Turkey Salad with Pears and Burrata

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By By Del Monte

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Ant Jones Photography ©

A delicious, quick and light gluten-free meal from Del Monte to use up some of the extras from Christmas Day…

Serves: 4
Preparation time: 10min

Ingredients:

• 1 can (410g) Del Monte® Pear Halves in Juice
• 1 head of chicory
• A handful of rocket leaves
• 350-400g cold cooked turkey (or chicken), in small pieces
• 1 burrata cheese
• Dried chilli flakes (optional)
• Salt and pepper

For the cranberry dressing:

• 3tbsp cranberry sauce
• Juice of half a lemon
• 2tbsp olive oil
• Salt and pepper

To Make:

1. Combine all the ingredients for the dressing, whisking them together well.
2. Drain the pear halves and cut each into 4-6 segments.
3. Separate the chicory leaves and arrange on four plates. Add the rocket leaves over this. Dot the pieces of pears and turkey in and around the leaves. Drain the burrata and, working over a bowl, carefully tear it into four pieces. Place one on top of each salad, pouring on any cream that escapes into the bowl. Spoon the cranberry dressing over the salads. Scatter a pinch of chilli flakes, if using, over each plate, give each one a sprinkle of salt and pepper, and serve.