Leftover turkey with celeriac and fennel slaw

servings4
25 minutes

Ingredients

  • 500g of leftover turkey meat
  • 1/4 celeriac, peeled
  • 1 Granny Smith apple, peeled
  • 1 fennel bulb, outer leaves removed
  • 2 tbsp of natural yoghurt
  • 1 tbsp of crème fraîche
  • 1 handful of parsley, chopped
  • 1 lemon, juiced
  • 2 pinches of salt
  • 1 pinch of pepper

Method

1
Cut the celeriac into small matchsticks. Sprinkle with a pinch of salt and set aside for 20 minutes
  • 1/4 celeriac, peeled
  • 1 pinch of salt
2
Meanwhile, cut the apple and fennel into small matchsticks and place in a large mixing bowl
  • 1 Granny Smith apple, peeled
  • 1 fennel bulb, outer leaves removed
3
Rinse the celeriac in cold water for a couple of minutes, then pat dry with a tea towel. Add to the bowl with the apple and fennel
4
Mix in the yoghurt and crème fraîche until the mixture is creamy. Add the parsley and squeeze in the lemon juice. Season with a pinch of salt and pepper
  • 2 tbsp of natural yoghurt
  • 1 tbsp of crème fraîche
  • 1 lemon
  • 1 handful of parsley
  • 1 pinch of pepper
  • 1 pinch of salt
5
Divide the slaw into bowls and serve with the leftover turkey
  • 500g of leftover turkey meat