Warm Turkey, Chorizo & Spinach Salad

Serves: 4 starters or 2 mains

250g left over roast turkey 

100g chorizo (I used the antipasti sliced because it's thinner) 

2 squirts olive oil 

Splash lemon juice 

50g frozen peas 

100g baby spinach leaves 

30g pinenuts, toasted 

Pepper, seasoned to taste 

Raspberry vinegarette to drizzle

1. In a dry frying pan toast pine nuts until slightly browned. Set aside to cool. 

2. Then spray olive oil into pan and Stir fry the turkey and chorizo until heated through. 

3. Cook the peas in boiling water for 2 minutes, drain and rinse in cool water. 

4. Arrange spinach leaves in the serving dish (I plate up to save on washing up!) layer turkey & chorizo, peas and sprinkle pine nuts on top. Drizzle with vinegarette and serve. 

Note: great served with fresh bread or toasted pitas. 

Bon appetite!