200g pitted prunes
100g dried cranberries
60g grainy Dijon mustard
Cold shredded cooked turkey
Sea salt and freshly cracked black pepper
1 x 500g pkt pumpernickel sliced bread, cut in large triangles
Rocket or baby spinach leaves
Ripe avocado slices
1 red onion, finely sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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. Fold enough sour cream through the cold shredded turkey and season well with sea salt and freshly cracked black pepper. Top a little of the turkey mixture on the pumpernickel triangles. Layer the remaining ingredients on top of the turkey mixture in the following order: rocket or baby spinach, avocado and red onion. Finish with a dollop of the prune-and-dried-cranberry mustard.
This recipe comes courtesy of Sophie Zalokar of Slow Food Southern Forests.