Roast sprout and turkey caesar salad
- John Gregory-Smith
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
0 reviews
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Grab that last bag of sprouts and roast until crisp, then serve with loads of lettuce, leftover turkey and a speedy dressing
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Try our roast sprout and turkey caesar salad, then try brussels sprouts with bacon and chestnuts, roast sprouts, air-fryer brussels sprouts, deep-fried brussels sprouts and more brussels sprouts recipes.
If you are craving something a little green after Santa’s been, this brussels sprout caesar salad has your name on it.
Roast sprout and turkey caesar salad recipe
Ingredients
Nutrition
-
350g sprouts
halved
-
1 tbsp olive oil
-
15g parmesan
grated, plus extra to serve
-
2 romaine lettuces
finely chopped
-
300g turkey
sliced or shredded
CAESAR DRESSING
-
120g mayonnaise
-
10g parmesan
grated
-
½ lemon
juiced
-
1 garlic clove
crushed
-
2 tsp dijon mustard
-
1 tsp worcestershire sauce
Nutrition: per serving
- kcal483
- fat35g
- saturates5g
- carbs7g
- sugars6g
- fibre9g
- protein31g
- salt0.8g
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Method
-
step 1
Put the sprouts into a mixing bowl and add the oil, 5g of the parmesan and a pinch of salt and pepper. Toss together and transfer to a lined baking sheet, making sure all the sprouts are cut side down. Grate over the remaining 10g of parmesan and roast for 18-20 mins until golden and crispy.
-
step 2
Meanwhile, whisk together all the dressing ingredients with 1 tbsp of water and a pinch of salt and pepper.
-
step 3
Put the lettuce and turkey into a mixing bowl, and add the dressing. Toss together and arrange on a platter or divide between four serving plates. Top with the sprouts and grate over more parmesan to serve.
More leftover turkey recipes
Authors
John Gregory-Smith
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