Name: Turkey patty & roasted root salad with Parmesan dressing
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 large carrots cut into chunky batons; 1 large potato cut into chunky batons; ½ celeriac cut into chunky batons; 4tbsp olive oil plus extra for brushing; 2tbsp finely grated parmesan; 2tsp white wine vinegar; 1tsp Dijon mustard; 1tbsp natural yogurt; 400g turkey mince; 2tbsp chopped basil leaf; 1tsp fennel seed crushed; 110g bag watercress spinach and rocket salad, to serve

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Turkey patty & roasted root salad with Parmesan dressing

Turkey patty & roasted root salad with Parmesan dressing

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.7 out of 5.6 ratingsRate

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Turkey mince is a great value, lower fat option and really versatile - this meatball salad combines great flavours

Freezable (uncooked )

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Ingredients

Nutrition

Units:

MetricUS

3 large carrots

cut into chunky batons
1 large potato

cut into chunky batons
½ celeriac

cut into chunky batons
4tbsp olive oil

plus extra for brushing
2tbsp finely grated parmesan
2tsp white wine vinegar
1tsp Dijon mustard
1tbsp natural yogurt

For the turkey patties

400g turkey mince
2tbsp chopped basil leaf
1tsp fennel seed

crushed
110g bag watercress

spinach and rocket salad, to serve

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Nutrition: per serving

kcal393

low
fat17g
saturates4g
carbs24g
sugars9g
fibre7g
protein37g
salt0.6g

low

Method

step 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 and some seasoning, then cook for 45-50 mins, turning occasionally, until tender and golden.
step 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 to hot, brush the patties with oil and cook for 5-6 mins on each side, or until cooked through.
step 3

To make the dressing, mix the remaining oil, Parmesan, vinegar, mustard and yogurt with some seasoning. Lay the roasted veg and patties over the salad, then drizzle over the dressing and serve.

Recipe from Good Food magazine, March 2012

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A star rating of 4.7 out of 5.6 ratings

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