Ingredients

Method

• 2-3 heads chicory
• 250 g shaved smoked turkey, torn
• 1 firm ripe avocado, skinned and sliced
• 1 cup fresh or defrosted frozen cranberries
For the dressing:
• 1 T hot English mustard
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the dressing: Using a fork, mix the mustard with a little seasoning. Gradually whisk in the vinegar, then the oil, until lightly thickened. Check seasoning.

2. To serve: Rinse, trim and dry the chicory, and separate into leaves. Turn onto a platter, or onto large individual plates. Add the turkey, avocado and cranberries, then drizzle over the dressing.

Cook’s tip: If you prefer, use small cos lettuce leaves instead of the chicory.

Per serving: 2140kJ, 12.5g protein, 48.4g fat, 7.7g carbs

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