Mixed salad with beetroot turnip and turkey and ginger rolls

Method

1. Preheat the oven to 180°C (160° fan) | 350F | gas 4.

2. Spread out the turkey breast on a chopping board and pound out to 2 cm | 3/4" thickness with a meat tenderiser or mallet.

3. Arrange the ginger slices and spring onions towards one side of the turkey breast, seasoning with salt and pepper. Roll the turkey into a tight roulade, tying securely at intervals with kitchen string.

4. Place on a trivet sat inside a small roasting tray and rub with the olive oil. Season the outside with salt and pepper.

5. Roast until golden-brown and cooked through, about 35-45 minutes; the thickest part of the turkey should register at least 74°C | 165F on a kitchen thermometer when ready.

6. When ready, remove from the oven and let rest, loosely covered with aluminium foil, for at least 15 minutes.

7. When ready to assemble, remove the kitchen string and cut the turkey into slices. Divide the lettuce, beetroot, turnip, and turkey slices between bowls.

8. Drizzle over the extra-virgin olive oil and scatter the red onion, sliced almonds, sesame seeds, and pomegranate seeds on top before serving.

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Ingredients

• 1 turkey breast escalope, ~600 g, trimmed
• 4 spring onions
• 50 g | 1/2 cup fresh ginger, peeled and thinly sliced
• 2 tbsp olive oil
• 150 g | 6 cups frisée lettuce, washed and torn
• 2 cooked beetroot, diced
• 1 small turnip, peeled and diced

• 4 tbsp extra-virgin olive oil
• 1 small red onion, sliced
• 50 g | 1/3 cup whole almonds, sliced
• 2 tbsp black sesame seeds
• 1 large handful pomegranate seeds
• salt
• freshly ground black pepper