35 mins
All Year

Have you got a fridge full of leftovers from yesterday? Don’t let them go to waste! Use them in our Turkey Crunchy Salad – a simple yet delicious way to use up leftover roast veggies and turkey.


  1. Preheat oven to 180C fan-forced and line a large tray with baking paper.
  2. In a large bowl, combine the roast vegetables, parmesan, breadcrumbs, and thyme. Place the crumbed vegetables in a single layer onto the lined tray. Crush the vegetables slightly with a potato masher.
  3. Bake veggies in the oven for 20 mins, adding the tomatoes in the last 5 mins of cooking. Allow to stand for 5 mins.
  4. While the veggies are cooking, whisk together the cranberry sauce, oil, vinegar, mustard and 1 tbsp water in a small bowl. Season with salt and pepper.
  5. On a serving platter, arrange the turkey, rocket, avocado, vegetables, and tomato. Drizzle with the dressing then serve!

Are you ready to start creating?

Find My Store Now!

Sign up for latest news, tips and special offers

  • Hidden