Leftover turkey grain bowls with zaatar rainbow slaw harissa yogurt

Ingredients

• 4 tbsp natural probiotic yogurt
• 1 tbsp rose harissa
• 200g cooked wild rice
• 200g cooked puy or black lentils
• 2 tbsp chopped mixed herbs (we used a mix of mint, parsley and coriander)
• 1 tbsp olive oil
• 1 tbsp za’atar
• 200g leftover roast turkey (you can use a mix of white and dark meat)
• 1 avocado, stoned, halved, peeled and sliced
• 2 tbsp toasted pumpkin seeds
• 1 tsp maple syrup
• large pinch of white pepper
• 2 tbsp tahini
• 1⁄2 tsp ground turmeric
• 1 clementine, juiced
• 1 lemon, juiced
• 2 tbsp olive oil
• 1 garlic clove, grated
• 1 tsp grated ginger
• 1⁄2 tsp cayenne pepper
• 1⁄4 small red cabbage, finely sliced
• 4 carrots, julienned or grated
• 100g Brussels sprouts, finely sliced
• 1 parsnip, peeled and julienned or grated
• 1 apple, peeled, cored and julienned or grated
• 1⁄2 red onion, finely sliced
• 1 green chilli, finely sliced

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