3 large carrots, cut into chunky batons
1 large potato, cut into chunky batons
½ celeriac, cut into chunky batons
4 tbsp olive oil, plus extra for brushing
2 tbsp finely grated parmesan
2 tsp white wine vinegar
1 tsp Dijon mustard
For the turkey patties
400g turkey mince
2 tbsp chopped basil leaves
110g bag watercress, spinach and rocket salad, to serve
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.
Meanwhile, make the patties. Put the mince, basil and 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.
To make the dressing, mix the remaining oil, vinegar, and mustard with some seasoning.
Lay the roasted veg and patties over the salad, then drizzle over the dressing, Parmesan and serve.
Recipe from Good Food magazine