Turkey patty & roasted root salad with parmesan dressing
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