Boxing Day turkey and raspberry salad

Ingredients

• 200g (7oz) easy cook brown rice
• 50g (2oz) wild rice
• 6 small red onions, cut into wedges
• 1 tablespoon olive oil
• 100g (4oz) red cabbage, thinly shredded
• 200g (7oz) cold roast turkey, diced
• 150g (5oz) asparagus, trimmed
• 175g (6oz) raspberries
• Large handful of rocket leaves

For the dressing

• 2 tablespoons redcurrant jelly
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• Grated zest and juice of 1 lemon
• Salt and freshly ground black pepper

Method

1. Preheat the oven to 200oC (400oF), Gas Mark 6. Bring a medium saucepan of water to the boil, add the brown and wild rice, bring the water back to the boil then simmer for 20-25 minutes until just tender. Drain into a sieve, rinse with cold water and drain again.

2. Meanwhile, add the onions to a small roasting tin, drizzle with the oil and roast for 25-30 minutes until softened and golden around the edges.

3. To make the dressing, add the redcurrant jelly, vinegar, mustard and lemon rind and juice to a small saucepan. Season with salt and pepper then whisk over a low heat until the dressing is smooth and the jelly has melted. Leave to cool.

4. Add the rice, onions, red cabbage and turkey to a large salad plate or bowl. Drizzle over the dressing and lightly toss together. Shave the asparagus into thin strips by laying the stems on a chopping board and running a swivel bladed vegetable peeler along the length. Sprinkle over the salad with the raspberries and rocket then serve.

Our thanks to Seasonal Berries for providing this recipe.

Visit our Christmas recipes section for more festive favourites