I love a warm salad especially on those chilly evenings where something cold just won’t suffice!
This delicious salad with griddled turkey and avocados, roasted sweet potatoes and a creamy yoghurt dressing hits the spot whether it’s for dinner or a hearty lunch.
Ingredients: serves 2
1 sweet potato, washed & cut into wedges
2 tbsp olive oil
1-2 tsp paprika
2 turkey breast steaks, cut into slices
1 medium avocado, halved then chopped into slices
1 red onion, cut into slices
coconut oil for griddling
2 handfuls sweetcorn
8 – 10 cherry tomatoes, halved
1/2 bag rocket or similar leaves of choice
For the dressing:
4 tbsp natural yoghurt
2 tsp lime juice
approx 8 drops of hot sauce (depending on taste)
Prepare the potatoes, turkey and veg as listed above.
Preheat the oven to 220 degrees/200 fan.
Put the sweet potato wedges on a large baking tray and drizzle in olive oil; toss to ensure coated evenly. Then sprinkle on paprika. Roast in the oven for 30 minutes turning halfway.
After 10 minutes heat a griddle pan and brush with coconut oil. Once hot, add the onions and cook on a medium to high heat for a few minutes before adding the turkey. Cook until slightly charred and cooked through.
Start to build the salad by putting the leaves and tomatoes on the plates then top with the cooked turkey and onions.
Next use the now empty pan to cook the avocado in the griddle for about a minute each side or until slightly charred – be careful as it can smoke a lot!
Meanwhile heat the sweetcorn up in the microwave for 2 minutes.
For the dressing mix the yoghurt, lime juice and hot sauce together. Taste and ensure it is the desired heat.
Once cooked add the sweet potato wedges, avocado and sweetcorn to the top of the plates and drizzle over the dressing.