A big salad is a tasty way of using up any leftover roasted chicken from Shabbat. Or perhaps you’ve got roast turkey in your freezer? Either way, it’s also a great way of putting the contents of your fridge to good use, together with any nibbles you may have kicking around. Smoked almonds or honey roasted nuts add crunch and pack a flavour punch. And who doesn’t have citrus fruits in their fruit bowl at this time of year?

Method:

• Heat a teaspoon of olive oil in a medium frying pan. Fry the onions over a low-medium heat for around 15 minutes (stirring occasionally) or until jammy.
• Add the clementine/satsuma zest and juice and cook for a further 5 minutes, or until syrupy.
• Add the vinegar and 3 tablespoons of olive oil. Mix well and taste. Add more olive oil and seasoning. Turn off the heat. If serving immediately, leave in a warm place. If not, you can cool then refrigerate the dressing and warm it when serving.
• Heat a tablespoon of olive oil in a large non-stick frying pan over a medium-high heat. Add the shredded meat and fry for around 5 minutes, or until crisp and starting to brown.
• Roughly chop the nuts then add to the pan with the cranberries and pomegranate molasses. Taste, season and cook for a further couple of minutes, or until sticky and caramelised.
• Meanwhile, trim the tops off the chicory and finely slice the rest of the bulbs. Scatter both over a serving platter with the salad leaves. Drizzle over the warm dressing, pile the sticky caramelised turkey on top and (if using) drizzle with tahina.
• Scatter with pomegranate seeds before serving.

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