I was clearing the inevitable Christmas leftovers when I created this recipe for turkey melts. In line with a more clean approach to eating, but still keeping the gourmet attitude, these melts are healthy, tasty and really easy to make.
The mis en place
- 500 grams leftover turkey meat (with the nasty bits removed)
- 1 celery stalk diced
- 3 or 4 spring onions chopped
- 10 grams dried cranberries roughly chopped
- 100ml extra virgin olive oil
- 50ml aged balsamic vinegar
- 1 tsp whole grain organic mustard
- 1 tsp raw sugar
- freshly ground sea salt (to taste)
- freshly ground kampot black pepper
- fresh baked whole grain bread (I used flaxseed)
- thinly sliced scamoza afumicata Italian cheese
- cherry tomato and fresh torn thai basil for garnishes ( a sprig will help too)
- Combine the mise and the dressing in a bowl tossing it well to make sure the dressing is incorporated. Set aside in the fridge for at least 30 minutes, but longer is ok too. More marination means more flavour.
- When you are happy with the turkey salad, or too hungry to wait any longer, assemble the melts with the whole grain bread, turkey salad and scamoza cheese. (In that order)
- Place under the broiler until cheese is melted and begins to brown.
- Plate the melts and garnish with some chopped cherry tomato and fresh torn basil. Add a sprig if you like.
I loved these. A bit decadent, but still healthy. Let me know if you try them. You can always hit like or comment below. Hit me up on social media if you want more! Cheers