Turkey Patty & Roasted Root Salad With Parmesan Dressing
In this recipe, we combine the earthy flavors of roasted carrots, potatoes, and celeriac with juicy turkey patties seasoned with basil and fennel seeds. The dish is elevated with a tangy dressing made with Parmesan, white wine vinegar, Dijon mustard, and yogurt. A vibrant watercress, spinach, and rocket salad serve as the fresh base for this fulfilling meal.
— Constant Cookbook
Ingredients
- 3 large carrots , cut into chunky batons
- 1 large potato , cut into chunky batons
- ½ celeriac , cut into chunky batons
- 4 tbsp olive oil , plus extra for brushing
- 2 tbsp finely grated Parmesan
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp natural yogurt
- 400g turkey mince
- 2 tbsp chopped basil leaves
- 1 tsp fennel seeds , crushed
- 110g bag watercress , spinach and rocket salad, to serve
Instructions
- 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.
- 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.
- 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.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 393 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 0.6 milligram of sodium
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