- 6 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 50g (about 7) thin slices pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 50ml 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
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
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 3 heads of mixed chicory, leaves separated
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 2 medium avocados, peeled, stoned and sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 4 medium tomatoes, quartered
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp mixed seeds
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.
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.
Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs.
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.
Turkey cobb clubChop any leftover eggs from the turkey cobb salad and mix with mayonnaise and any leftover dressing. Slice and use any remaining leftover salad ingredients and the egg mayo mixture in a triple-decker sandwich on lightly toasted bread.