Preparation 10 mins
Cooking 20 mins
500g left-over roast vegetables, or fresh chat potatoes
700g left-over turkey (or flesh from 1 BBQ chicken), cut in chunks
½ bunch (250g) radishes, trimmed and sliced
2 stalks celery, trimmed and finely chopped
1/3 cup (50g) pine nuts, toasted (optional)
1 large avocado, cut in chunks
1 radicchio or treviso
Ginger & Lime Mayonnaise
¾ cup (225g) good quality egg mayonnaise
½ bunch garlic chives, finely chopped
2 teaspoons freshly grated ginger
Zest and juice of ½ lime
salt and freshly ground pepper to taste
2 tablespoons yoghurt (optional)
- Combine all mayonnaise ingredients and set aside.
- If using potatoes, cook in a medium saucepan of boiling water until tender, approx 20 mins Drain and cool. Cut into halves or quarters depending on size. If using left-over roast vegetables, cut into 3cm pieces.
- Combine vegetables or chats, turkey, radishes, celery and pine nuts with mayonnaise. Mix through gently but thoroughly.
- Divide radicchio leaves among four plates, top with turkey vegetable mixture, scatter avocado on top of salad.