Moroccan Leftover Roast Chicken Salad
Moroccan Leftover Roast Chicken Salad



  • 2 pitta or other flat breads
  • 1 diced aubergine
  • 1 tbsp harissa paste
  • 2 tbsp olive oil
  • 250g halved cherry tomatoes
  • 500g leftover roast chicken or turkey meat
  • 100g rocket
  • Some pomegranate seeds
  • Some mint leaves
  • Heat the olive oil in a large pan. Tear the flatbread into pieces, and fry until crispy. Tip into your salad bowl, and keep warm. Next, fry the aubergine for 10 minutes until soft and fragrant, then put them into the bowl over the fried bread.
  • In a separate bowl, toss the shredded roasted meat with the rocket, the harissa paste, the tomatoes and the pomegranate seeds. Once they’re well mixed and covered with the harissa, pour over the pitta and aubergine. Dress with a couple of mint leaves, and share with your mates. Leftovers never tasted so good!
15 mins
4 serving

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