Turkey patty & roasted root salad with Parmesan dressing

Turkey patty & roasted root salad with Parmesan dressing

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(4 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4
Turkey mince is a great value, lower fat option and really versatile - this meatball salad combines great flavours

Nutrition and extra info

  • Uncooked

Nutrition: per serving

  • kcal393
  • fat17g
  • saturates4g
  • carbs24g
  • sugars9g
  • fibre7g
  • protein37g
  • salt0.6g
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  • 3 large carrot, cut into chunky batons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large potato, cut into chunky batons



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ½ celeriac, cut into chunky batons



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 4 tbsp olive oil, plus extra for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp finely grated Parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp natural yogurt

For the turkey patties

  • 400g turkey mince
  • 2 tbsp chopped basil leaf
  • 1 tsp fennel seed, crushed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 110g bag watercress, spinach and rocket salad, to serve



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…


  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.

  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.

  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.

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Comments (3)

sallsgaskell's picture

This was absolutely delicious, a really unusual combination of flavours that worked so well. Will be a regular salad for us salad lovers!

clairebear0209's picture

I loved this dish, it was really simple to make but tasted delicious. I was also a bit apprehensive about the fennel and basil patties with the parmesan dressing but it went well.

psbird69's picture

Yum yum!!! Made this tonight but changed the recipe a bit: We had pork mince in the freezer so used that instead. Wasn't disappointed as it was absolutely gorgeous. Got some leftovers to take to work tomorrow too. The fennel in the patties is delicious and goes really well with the parmesan dressing which I was a bit apprehensive about. Will definitely make this again.

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