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
2Â teaspoons freshly grated ginger
Zest and juice of ½ lime
salt and freshly ground pepper to taste
2 tablespoons yoghurt (optional)
Instructions
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.
