Name: Turkey tortillas
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: Tomato sauce; 1 medium onion, peeled and finely chopped; 2 tablespoon extra virgin olive oil; 1 cup garlic, peeled and crushed; 2 dried bird’s eye chillies, crushed; 1/4 teaspoon salt; 400 gram can crushed italian tomatoes; 1/4 teaspoon sugar; 1 teaspoon red wine vinegar; Salad and tortillas; 2 medium carrots; 2 bulbs fennel, trimmed, washed and dried; 250 gram cherry tomatoes, halved; 1/2 cup each loosely packed mint and basil leaves; 6 soft wheat tortillas; olive oil; 2 cup grated cheddar cheese; 2 cup shredded turkey leftovers (or use 500g raw skinned and boned chicken breasts, cooked); 1/4 cup toasted almonds; 2 cup leftover roasted pumpkin or kumara (optional); 100 gram creamy feta; Dressing; 5 tablespoon extra-virgin olive oil; 2 tablespoon tarragon vinegar; 1 tablespoon grainy mustard; 1 pinch sugar; 1 clove garlic, peeled and crushed; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Ingredients

Tomato sauce

1 medium onion, peeled and finely chopped

2 tablespoon extra virgin olive oil

1 cup garlic, peeled and crushed

2 dried bird’s eye chillies, crushed

1/4 teaspoon salt

400 gram can crushed italian tomatoes

1/4 teaspoon sugar

1 teaspoon red wine vinegar

Salad and tortillas

2 medium carrots

2 bulbs fennel, trimmed, washed and dried

250 gram cherry tomatoes, halved

1/2 cup each loosely packed mint and basil leaves

6 soft wheat tortillas

olive oil

2 cup grated cheddar cheese

2 cup shredded turkey leftovers (or use 500g raw skinned and boned chicken breasts, cooked)

1/4 cup toasted almonds

2 cup leftover roasted pumpkin or kumara (optional)

100 gram creamy feta

Dressing

5 tablespoon extra-virgin olive oil

2 tablespoon tarragon vinegar

1 tablespoon grainy mustard

1 pinch sugar

1 clove garlic, peeled and crushed

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Method

1.To make the tomato sauce, cook the onion gently in oil until tender but not coloured.

2.Add the crushed garlic and chillies, cook briefly, then add the salt, tomatoes, sugar and vinegar. Bring to the boil, lower the heat and allow to bubble gently for 20-25 minutes until pulpy, stirring occasionally.

3.For the salad, peel thin strips off the carrots with a potato peeler and put them in a large bowl. Chop the fennel finely and add to the bowl with the cherry tomatoes and the mint and basil leaves.

4.Cover and refrigerate. Whisk the dressing ingredients together in a bowl.

5.Preheat the oven to 180°C (fan force). Brush the tortillas on one side with oil and place them oiled- side down on baking sheets lined with baking paper. Divide the cheese among them, then bake for 5-7 minutes until the tortillas are crisp (you will most likely need to do these in batches).

6.When everything is ready, reheat the tomato sauce, and add the turkey. Cook gently for a few minutes until hot.

7.Re-whisk the dressing and toss through the salad, adding the almonds and diced pumpkin or kumara, if using.

8.Spoon turkey onto the tortillas, put a mound of salad on top and crumble over the feta. Serve immediately.

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