Turkey patty & roasted root salad with parme­san dress­ing

Easy Cook - - EVERYDAY MINCE -

Serves 4 Prep 15 mins Cook 45-50 mins un­cooked pat­ties only

3 large car­rots, cut into chunky ba­tons 1 large potato, cut into chunky ba­tons ½ cele­riac, cut into chunky ba­tons 4 tbsp olive oil, plus ex­tra for brush­ing 400g turkey mince 2 tbsp chopped basil leaves 1 tsp fen­nel seeds, crushed 2 tbsp finely grated parme­san 2 tsp white wine vine­gar 1 tsp Di­jon mus­tard 1 tbsp nat­u­ral yo­gurt 110g bag wa­ter­cress, spinach and

rocket salad, to serve

1 Heat oven to 220C/200C fan/gas 7. Put the car­rots, potato and cele­riac in a roast­ing dish, pour over half the olive oil, sea­son, then roast for 45-50 mins, turn­ing oc­ca­sion­ally, un­til ten­der and golden.

2 Mean­while, make the pat­ties. Put the mince, basil and fen­nel seeds in a bowl, add some sea­son­ing and shape into lit­tle pat­ties. Heat a grid­dle pan over a high heat, brush the pat­ties with oil, then cook for 5- 6 mins each side, or un­til cooked through.

3 To make the dress­ing, mix the re­main­ing oil with the parme­san, vine­gar, mus­tard and yo­gurt and some sea­son­ing. Lay the roasted veg and pat­ties over the salad, then driz­zle over the dress­ing and serve. PER SERV­ING 393 kcals, fat 17g, sat­u­rates 4g, carbs 24g, sug­ars 9g, fi­bre 7g, pro­tein 37g, salt 0.6g

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