Turkey cobb salad
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 8
Skip to ingredients
Showing items 1 to 3 of 6
- 6 eggs
- 50g (about 7) thin slices pancetta
- 50ml rapeseed oil
- 3 tbsp cider vinegar
- 1⁄2 tbsp Dijon mustard
- 1 tbsp finely chopped parsley
- 1 small garlic clovefinely grated
- 500g cooked turkeybreast, sliced
- 3 heads of mixed chicoryleaves separated
- 2 medium avocadospeeled, stoned and sliced
- 4 medium tomatoesquartered
- 2 tbsp mixed seeds
Nutrition: Per serving
- kcal337
- fat22g
- saturates4g
- carbs4g
- sugars2g
- fibre3g
- protein29g
- salt0.5g
Method
step 1
Cook the eggs in a large pan of boiling water for 8 mins. Drain, transfer to a bowl of cold water and leave to cool. Or if using an air fryer, you can place the eggs in a single layer in the air fryer basket and cook at 180C for 12 mins, then transfer to cold water to cool.
step 2
Heat the grill to high. Put the pancetta on a baking sheet lined with foil and grill for 3-4 mins, or until crisp. Pat with kitchen paper to remove any excess oil and leave to cool. Or if using an air fryer increase the air fryer temperature to 200C and cook the pancetta in a single layer for 2-3 mins until crisp.
step 3
Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs.
step 4
Arrange the turkey, chicory, avocado, tomatoes, pancetta and eggs on a large platter. Drizzle over the dressing, season and serve with the seeds on the side for sprinkling over.
