‘Images and recipes from Spice Health Heroes by Natasha MacAller (Murdoch Books). Photography by Manja Wachsmuth. RRP $49.99’

CORIANDER

Turkey, Feta, Stuffing And Cranberry Salad

“What to do with all the winter-holiday, family-gathering leftovers? After a day or two of feasting on family favourites, this is an easy, fun and healthy way to make a little space in the fridge. Instead of making them from scratch (though they are very easy), you could add a hydrated stock cube and a little oil to a cup of leftover stuffing to make the thin croutons that top this light salad, which is finished with spoonfuls of Cranberry Compote and drizzled with a cranberry and coriander seed and (cilantro) leaf vinaigrette.” p.108

SERVES 4

300g (10½oz.) rocket or cress and butter lettuce, torn

500g (1lb. 2oz.) cooked turkey, torn into shreds

100g (3½oz.) feta, cut into small cubes

200g (7oz.) Cranberry Compote (see below)

For the stuffing croutons:

40g (1½oz./2/3 cup) breadcrumbs

I tsp poultry seasoning

½ tsp each of garlic and onion powder

pinch each salt, sugar and cayenne pepper

1 tsp ground coriander

3 egg whites

½ chicken or vegetable stock cube, dissolved in ½ tsp hot water

4 tsp vegetable oil

For the vinaigrette (makes 300ml/1¼ cups):

120ml (½ cup) red wine vinegar

3 tbsp cranberry juice

1 garlic clove, minced

1½ tsp lemon juice

1½ tsp toasted ground coriander

1 tbsp minced coriander (cilantro) leaves, plus extra whole leaves to serve

1 tsp roughly chopped tarragon

1 tsp roughly chopped parsley

30g (1oz./¼ cup) dried cranberries

120ml (½ cup) extra virgin olive oil

To make the stuffing croutons, preheat the oven to 190°C (375°F/gas mark 5). Mix the breadcrumbs and seasonings together in a small bowl. In another small bowl, beat the egg whites and dissolved stock cube. Whisk in the oil then gently mix the breadcrumbs into the egg whites. Adjust seasonings. Using a small metal spatula, spread the stuffing batter into little circles or square shapes directly onto a silicone- or parchment-lined baking tray. Sprinkle with flake salt and bake for 10–12 minutes until crisp.

To make the vinaigrette, put all the ingredients except oil into a blender with a tight-fitting lid and blend well. With the machine running, slowly drizzle in the oil so it will emulsify together. Season with salt to taste. To assemble, scatter the salad leaves on the plates and top with turkey, feta and teaspoonfuls of Cranberry Compote. Top with croutons. Drizzle the dressing over the top and scatter on a few coriander (cilantro) leaves to finish.

Cranberry Compote

MAKES 2¼ CUPS

350g (12oz./3½ cups) cranberries

1 cinnamon stick, charred

200g (7oz./1 cup) granulated sugar

2 allspice berries

1 tangerine, sliced into 4 horizontally

¼ tsp white pepper

large pinch salt

Put all the ingredients into a pan with 240ml (1 cup) of water and bring to a gentle simmer. Cook for about 8 minutes then remove from the heat. Strain out the fruit and spices and set aside. Simmer the liquid until reduced by half. Return the fruit and spices to the pan and stir to combine. Cool, then cover and chill until needed.

Recipes and food prep by Natasha MacAller. Props by Lianne Whorwood @ The Propsdepartment. Food styling by Manja Wachsmuth