Turkey Crunchy Salad
Add a pop of colour to your plate with our Rainbow Carrot Beet Salad with Cranberries and Yogurt Dressing!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Grater
- Oven
- Baking sheet
- Skillet
- Serving bowl
- Spoon
Ingredients
- 4 cups leftover roast vegetables, roughly chopped
- 2 tbsp parmesan, finely grated
- 2 tbsp panko breadcrumbs
- 1 tsp fresh thyme, chopped
- 130g berry truss tomatoes
- 1 tbsp cranberry sauce
- 1 ½ tbsp olive oil
- 2 tsp red wine vinegar
- 2 tsp wholegrain mustard
- 400g leftover cooked turkey breast, sliced
- 60g rocket
- 1 avocado, sliced
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