Turkey & bacon rolls

Method

1. Peel and cut sweet potatoes into wedges and place onto a lined baking tray. Drizzle with olive oil, bake at 180°C (160°C fan forced) for 1 hr 10 min, turning often.
2. Trim and halve bacon rashers. Squeeze the juice from a lemon over 8 turkey rissoles then wrap bacon around each one, securing with toothpicks. Cook rissoles in a frying pan over low to medium heat, turning often, for 8-10 min. Keep warm in the oven. Divide wedges between plates, top with rissoles and 
1 chopped avocado. Serve with Christmas salad bowls (see below).
3. Trim four iceberg lettuce cups using scissors and fill with salsa of chopped cherry tomatoes, cucumbers and corn kernels. Drizzle salad with French dressing to serve.