A tasty treat with leftover cooked meat.
Pomegranate dressing
| 1 | Shallot, finely diced |
| 3 Tbsp | Lime juice |
| 3 Tbsp | Extra virgin olive oil |
| 1 Tbsp | Soy sauce |
| 1 tsp | Sesame oil |
| 1 | Pomegranate |
| 5 cm | Root ginger, peeled and grated |
Salad
| 2 cups | Cooked chicken, or turkey, or pork; chopped (Main) |
| 2 tsp | Chinese five spice |
| ½ cup | Cashew nuts |
| ½ cup | Craisins |
| ½ cup | Mint |
| ½ cup | Coriander leaves |
| 4 cups | Rocket leaves |
| 1 | Chilli, sliced |
Directions
- Combine the shallot, lime juice, olive oil, soy sauce, sesame oil and root ginger in a bowl. Halve the pomegranate and squeeze the juice into the dressing through a sieve to catch the seeds.
- Shred the cooked meat and place in a dry, non-stick frying pan over medium-low heat. Stir in the five-spice powder then the cashews and craisins. Stir for 1 minute.
- Place the herbs, rocket and chilli in a bowl and toss well. Drizzle with a little of the dressing and toss to coat. Top with the five-spice meat mixture and the pomegranate seeds. Serve with the remaining dressing.