serves
4
cook
15 minutes
difficulty
Easy
serves
4
people
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 200 g pitted prunes
- 100 g dried cranberries
- 60 g grainy Dijon mustard
- Sour cream
- Cold shredded cooked turkey
- Sea salt and freshly cracked black pepper
- 500 g pumpernickel sliced bread, cut in large triangles
- Rocket or baby spinach leaves
- Ripe avocado slices
- 1 red onion, finely sliced
Instructions
- In the bowl of a small food processor, blend the prunes with the dried cranberries until a thick, coarse textured paste forms. Fold through the Dijon mustard.
- Fold enough sour cream through the cold shredded turkey and season well with sea salt and freshly cracked black pepper.
- Top the pumpernickel triangles with the rocket or baby spinach, then with a little of the turkey mixture. Layer the avocado and red onion on top of the turkey mixture.
- Finish with a dollop of the prune-and-dried-cranberry mustard.
This recipe comes courtesy of Sophie Zalokar of Slow Food Southern Forests.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
