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Ingredients
- 2 tbsp of well-washed capers
- 1/2 cup of flat-leaf parsley
- 700g of canned borlotti beans or chickpeas
- 750g of cooked turkey leg meat
- 2 thinly sliced spring onions
- 1tbsp of Dijon mustard
- 2 tbsp of red-wine vinegar
- 6 tbsp of extra virgin olive oil
Method
Chop 2 tbsp of well-washed capers with a 1/2 cup of flat-leaf parsley and put in a salad bowl with 700g of canned borlotti beans or chickpeas that have been well-drained and rinsed. Add 750g of cooked turkey leg meat in bite-sized pieces and 2 thinly sliced spring onions.
Make a dressing by mixing 1tbsp of Dijon mustard, 2 tbsp of red-wine vinegar and 6 tbsp of extra virgin olive oil.
Toss and serve.
