Recipe courtesy of A Better Choice
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
Method
Preheat oven to 180C fan-forced and line a large tray with baking paper.
In a large bowl, combine the roast vegetables, parmesan, breadcrumbs, and thyme. Place the crumbed vegetables in a single layer onto the lined tray. Crush the vegetables slightly with a potato masher.
Bake veggies in the oven for 20 mins, adding the tomatoes in the last 5 mins of cooking. Allow to stand for 5 mins.
While the veggies are cooking, whisk together the cranberry sauce, oil, vinegar, mustard and 1 tbsp water in a small bowl. Season with salt and pepper.
On a serving platter, arrange the turkey, rocket, avocado, vegetables, and tomato. Drizzle with the dressing then serve!