PREPARATION

Cut the leftover turkey into strips. Cut the cooked chestnuts into smaller pieces and the apples into slices.

Cut an apple in two, remove the core and cut into slices in a bowl. Pour the apple pieces over with lemon juice and let it pull.

Blanch the sprouts in salted water, shock them in ice water and then drain and cut into quarters.

Heat some olive oil in the pan and fry the meat strips in it for 4 minutes. Add crushed garlic and fry further for a few seconds and add the maple syrup. Cook for half a minute. Add the chestnut pieces, sieve the apple pieces, add all the meat and fry together for another minute.

In another pan, heat a little olive oil and cook the sprouts in it until golden brown. Put them later in the meat and cook all together yet.

Put the salad on heated edges, sprinkle with pomegranate cells and serve immediately with brown bread or breadsticks.