Turkey and Crunchy Hash Salad

Super Food Ideas - - OUR RECIPES -

SERVES 4 PREP 15 MIN­UTES COOK 20 MIN­UTES

4 cups cold left­over roast veg­eta­bles, roughly chopped (see notes) 2 ta­ble­spoons finely grated parme­san 2 ta­ble­spoons panko bread­crumbs 1 tea­spoon chopped fresh thyme leaves 130g sweet berry truss toma­toes, cut into bunches 1 ta­ble­spoon whole berry cran­berry sauce 1½ ta­ble­spoons ex­tra vir­gin olive oil 2 tea­spoons red wine vine­gar 2 tea­spoons whole­grain mus­tard 400g piece cold cooked turkey breast, with skin, sliced (see notes) 60g baby rocket 1 av­o­cado, sliced

1 Pre­heat oven to 200°C/180°C fan-forced. Line a large bak­ing tray with bak­ing pa­per. Com­bine roast veg­eta­bles, parme­san, bread­crumbs and thyme in a large bowl. Place, in a sin­gle layer, on pre­pared tray. Us­ing a potato masher, crush veg­eta­bles slightly. Bake for 20 min­utes, adding tomato in the last 5 min­utes of cook­ing. Stand for 5 min­utes. 2 Mean­while, whisk cran­berry sauce, oil, vine­gar, mus­tard and 1 ta­ble­spoon wa­ter in a small bowl. Sea­son with salt and pep­per. 3 Ar­range turkey, rocket, av­o­cado, veg­eta­bles and tomato on a serv­ing board. Driz­zle with dress­ing. Serve. NUTRI­TION: (per serve) 2349kj; 34.9g fat; 8.2g sat fat; 28.4g pro­tein; 29.9g carbs; 7.6g fi­bre; 68mg chol; 378mg sodium.

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