Turkey cobb salad

 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.

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

Method

    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs.

    STEP 4

    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.

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.

By Esther Clark