Ingredients
3 small sweet potatoes
1 drizzle olive oil
3 bacon rashers
juice 1 lemon
8 turkey rissoles
1 chopped avocado
Christmas salad bowls
1 iceberg lettuce
1 punnet cherry tomatoes, chopped
1 cucumber. diced
300 g can corn kernels
Method
- 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.
- 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).
- 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.
