Turkey and Crunchy Hash Salad
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.