Open turkey sandwich with prune-and-dried-cranberry mustard

Ingredients

• 200 g pitted prunes
• 100 g dried cranberries
• 60 g grainy Dijon mustard
• Sour cream
• Cold shredded cooked turkey
• Sea salt and freshly cracked black pepper
• 500 g pumpernickel sliced bread, cut in large triangles
• Rocket or baby spinach leaves
• Ripe avocado slices
• 1 red onion, finely sliced

Instructions

1. In the bowl of a small food processor, blend the prunes with the dried cranberries until a thick, coarse textured paste forms. Fold through the Dijon mustard.
2. Fold enough sour cream through the cold shredded turkey and season well with sea salt and freshly cracked black pepper.
3. Top the pumpernickel triangles with the rocket or baby spinach, then with a little of the turkey mixture. Layer the avocado and red onion on top of the turkey mixture.
4. Finish with a dollop of the prune-and-dried-cranberry mustard.

This recipe comes courtesy of Sophie Zalokar of Slow Food Southern Forests.