Turkey patty & roasted root salad with Parmesan dressing

• large carrots↗3

  cut into chunky batons

• large potato↗1

  cut into chunky batons

• celeriac↗½

  cut into chunky batons

• olive oil↗4tbsp tbsp

  plus extra for brushing

• finely grated parmesan2tbsp tbsp
• white wine vinegar↗2tsp tsp
• Dijon mustard↗1tsp tsp
• natural yogurt↗1tbsp tbsp
• turkey mince↗400g g
• chopped basil leaf2tbsp tbsp
• fennel seed1tsp tsp

  crushed

• bag watercress↗110g g

  spinach and rocket salad, to serve

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Put the carrots, potato and celeriac in a roasting dish. Pour over half the olive oil and some seasoning, then cook for 45-50 mins, turning occasionally, until tender and golden.

2. 2

   Meanwhile, make the patties. Put the mince, basil and fennel seeds in a bowl, add some seasoning and shape into little patties. Heat a griddle pan to hot, brush the patties with oil and cook for 5-6 mins on each side, or until cooked through.

3. 3

   To make the dressing, mix the remaining oil, Parmesan, vinegar, mustard and yogurt with some seasoning. Lay the roasted veg and patties over the salad, then drizzle over the dressing and serve.