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Turkey Crunchy Salad

Preparation Time : 35 minutes

Serves: 4

Ingredients :
  • 4 cups leftover roast vegetables, roughly chopped
  • 2 tbsp parmesan, finely grated
  • 2 tbsp panko breadcrumbs
  • 1 tsp fresh thyme, chopped
  • 130g berry truss tomatoes
  • 1 tbsp cranberry sauce
  • 1 ½ tbsp olive oil
  • 2 tsp red wine vinegar
  • 2 tsp wholegrain mustard
  • 400g leftover cooked turkey breast, sliced
  • 60g rocket
  • 1 avocado, sliced
Method :
  1. Preheat oven to 180C fan-forced and line a large tray with baking paper.
  2. In a large bowl, combine the roast vegetables, parmesan, breadcrumbs, and thyme. Place the crumbed vegetables in a single layer onto the lined tray. Crush the vegetables slightly with a potato masher.
  3. Bake veggies in the oven for 20 mins, adding the tomatoes in the last 5 mins of cooking. Allow to stand for 5 mins.
  4. While the veggies are cooking, whisk together the cranberry sauce, oil, vinegar, mustard and 1 tbsp water in a small bowl. Season with salt and pepper.
  5. On a serving platter, arrange the turkey, rocket, avocado, vegetables, and tomato. Drizzle with the dressing then serve!

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