Turkey cobb salad

Contains pork – recipe is for non-Muslims/non-pork eaters.

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

Prep:25 mins
Cook:12 mins
plus cooling

Serves 8
Easy

Nutrition per serving

kcal 337
fat 22g
saturates 4g
carbs 4g
sugars 2g
fibre 3g
protein 29g
salt 0.5g

Ingredients

6 large eggs
50g (about 7) thin slices pancetta
50ml rapeseed oil
3 tbsp cider vinegar
1⁄2 tbsp Dijon mustard
1 tbsp finely chopped parsley
1 small garlic clove, finely grated
500g cooked turkey breast, sliced
3 heads of mixed chicory, leaves separated
2 medium avocados, peeled, stoned and sliced
4 medium tomatoes, quartered
2 tbsp mixed seeds

Tip

Turkey cobb club

Chop 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.

Method

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.