Turkey patty & roasted root salad with Parmesan dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 large carrotscut into chunky batons
- 1 large potatocut into chunky batons
- ½ celeriaccut into chunky batons
- 4tbsp olive oilplus 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 seedcrushed
- 110g bag watercressspinach and rocket salad, to serve
Nutrition: per serving
- kcal393low
- fat17g
- saturates4g
- carbs24g
- sugars9g
- fibre7g
- protein37g
- salt0.6glow
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.
