adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Turkey and crunchy hash salad
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Transform your turkey and veggies into a delicious hash salad topped with cranberry drizzle and fresh avocado slices.
Ingredients:
  • 1000.00 ml cold leftover roast vegetables, roughly chopped (see notes)
  • 40.00 ml finely grated parmesan
  • 40.00 ml panko breadcrumbs
  • 1 tsp chopped fresh thyme leaves
  • 130g sweet berry truss tomatoes, cut into bunches
  • 23.40 gm whole berry cranberry sauce
  • 27.30 gm extra virgin olive oil
  • 2 tsp red wine vinegar
  • 11.80 gm wholegrain mustard
  • 400g piece cold cooked turkey breast, with skin, sliced (see notes)
  • 60g baby rocket
  • 1 avocado, sliced
Instructions:
  • 1. Preheat your oven to 200C/180C fan-forced and line a large baking tray with baking paper. 2. In a large bowl, mix together roast vegetables, parmesan, breadcrumbs, and thyme. 3. Spread the mixture on the prepared tray in a single layer. 4. Lightly crush the vegetables with a potato masher. 5. Bake for 20 minutes, and add the tomatoes in the last 5 minutes of cooking. 6. Allow it to stand for 5 minutes before serving.
  • Whisk together cranberry sauce, oil, vinegar, mustard, and 1 tablespoon of water in a small bowl. Season with salt and pepper to taste.
  • Assemble turkey, arugula, ripe avocado, assorted vegetables, and sliced tomato on a decorative serving platter. Generously drizzle with the flavorful dressing before presenting and enjoying.

Similar Recipes