- 3 large carrots, 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
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
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…
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.