2 cups turkey, chopped into ½ thick, bite-sized pieces 1 tablespoon red wine vinegar
1 tbsp. fresh mint, chopped ¾ tsp. red pepper flakes
2 cloves garlic, minced unrefined sea salt and fresh ground pepper to taste
4 tbsp. extra virgin olive oil 1 cup grape tomatoes, halved
1 organic cucumber, unpeeled and chopped 3 whole wheat tandoori naan (Indian flat bread), cut in half
¾ cup baba ghanoush (eggplant spread) 3 cups chopped romaine lettuce
Whisk the vinegar, mint, red pepper flakes, 1 clove garlic, and ¼ tsp. salt in a shallow dish. Add the turkey, and marinate
for 15 to 20 minutes.
While the meat is marinating, mix the tomatoes, cucumber, and the remaining clove of garlic in a bowl. Drizzle with olive and season with salt and pepper. After meat has marinated, toss with tomatoes and cucumber.
Preheat a pan on the stove. Brush the naan with the remaining 1 tablespoon of olive oil. Grill in the pan until brown marks the bread, turning once. Place each naan on a plate and spread with baba ghanoush. Top with lettuce and turkey salad and drizzle with any juices from the bowl.
Serve and enjoy!
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