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Recipe

Warm salad with roast turkey fillet and roasted vegetables

Oven-roasted vegetables, baby leaves, a lemon vinaigrette and strips of gently warmed roast turkey fillet: a complete dish, simple and colourful.

Published on 2 min readBy Mon Deliss

Tray of oven-roasted vegetables: cauliflower, peppers, aubergine

The recipe

  • 15 min preparation
  • 30 min cooking
  • Serves 4

Ingredients

  • 300 g Mon Deliss roast turkey fillet
  • 2 courgettes
  • 1 red pepper
  • 1 red onion
  • 1 large sweet potato
  • 3 tablespoons olive oil, for the vegetables
  • 1 teaspoon dried thyme
  • 100 g baby leaves (mesclun, spinach)
  • 3 tablespoons olive oil, for the vinaigrette
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard
  • Salt and pepper

Method

  1. Preheat the oven to 200 °C.
  2. Cut the vegetables into evenly sized pieces. Toss them with the olive oil, thyme, salt and pepper, then spread them out on a baking tray lined with baking paper.
  3. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and golden.
  4. Meanwhile, make the vinaigrette by mixing the olive oil, lemon juice, mustard, salt and pepper. Cut the roast turkey fillet into thick slices, then into strips.
  5. Two to three minutes before the end of cooking, lay the turkey strips on the vegetables to warm them through.
  6. Divide the baby leaves between the plates, add the vegetables and the warm turkey, then drizzle with the vinaigrette.

Our tip

Cut the vegetables to the same size: they will cook at the same pace. And leave the turkey in the oven for just a few minutes: the idea is to warm it through, not to cook it again, so that the meat stays tender.

Through the seasons

  • In autumn and winter: replace the courgettes and pepper with butternut squash, carrots and parsnips.
  • In spring: green asparagus and peas, roasted for less time.
  • In summer: the cold version works very well too, with the roast turkey fillet simply sliced.

Make ahead

Roasted vegetables keep in the fridge and reheat in a few minutes. Keep the vinaigrette and the baby leaves separate until you are ready to serve.

Roast turkey fillet also has its place on a sharing platter. To get to know the range better, read our overview of the charcuterie classics in their turkey version.

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