Turkey cobb salad served in a bowl

Turkey cobb salad

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Prep: 25 mins Cook: 12 mins plus cooling

Easy

Serves 8

Enjoy this turkey cobb salad as a healthy party platter to use up Christmas leftovers. It's full of vibrant flavours like pancetta, avocado, eggs, chicory and tomatoes

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal337
  • fat22g
  • saturates4g
  • carbs4g
  • sugars2g
  • fibre3g
  • protein29g
  • salt0.5g
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Ingredients

  • 6 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g (about 7) thin slices pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 50ml rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 tbsp cider vinegar
  • 1⁄2 tbsp Dijon mustard
  • 1 tbsp finely chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 small garlic clove, finely grated
  • 500g cooked turkey breast, sliced
    Turkey

    Turkey

    terk-ee

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 3 heads of mixed chicory, leaves separated
    Chicory

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 2 medium avocados, peeled, stoned and sliced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 4 medium tomatoes, quartered
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp mixed seeds

Method

  1. Cook the eggs in a large pan of boiling water for 8 mins. Drain, transfer to a bowl of cold water and leave to cool.

  2. Heat the grill to high. Put the pancetta on a baking sheet lined with foil and grill for 3-4 mins, or until crisp. Pat with kitchen paper to remove any excess oil and leave to cool.

  3. Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs.
     

  4. Arrange the turkey, chicory, avocado, tomatoes, pancetta and eggs on a large platter. Drizzle over the dressing, season and serve with the seeds on the side for sprinkling over. 

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