- 1 Woolworths turkey and gammon roast
- Sea salt and freshly ground black pepper, to taste
- 3 T vegetable oil
- 200 g asparagus spears
- 150 g mangetout
- 250 ml thick plain yoghurt
- 30 g mint, shredded
- 1 lemon, juiced
- 2 cloves garlic, crushed
Preheat the oven to 190°C and line a baking tray with foil.
Pat dry the outside of the turkey-and-gammon roast using kitchen paper and season, then rub with oil and arrange on a baking tray. Roast, basting regularly, for 1 to 1½ hours, or until cooked to your liking. Allow to rest before slicing.
Steam the asparagus and mangetout for 30 seconds, then slice in half lengthways.
Whisk together the yoghurt, mint, lemon juice, garlic and seasoning.
Arrange the turkey-gammon slices, mangetout and asparagus on a platter and serve with generous spoonfuls of minted yoghurt dressing.
Cook’s note: To ensure optimal flavour and succulence, Woolworths’ easy-carving turkey and- gammon roasts are made from purely grain-fed turkeys. The breast is butter-basted and stuffed with smoked gammon and a delicious cranberry, apple and sage stuffing and a lattice of wood-smoked bacon enfolds the bird.