Preparation time: 10 minutes
Cooking time: 35 minutes
150g (5oz) mixed watercress, spinach and rocket leaves
2 tbsp olive oil
450g (1lb) sweet potatoes, peeled and diced
450g (1lb) turkey fillets, sliced
2 orange peppers, deseeded and sliced
1 clove garlic, crushed
2.5cm (½in) piece root ginger, grated
zest and juice 1 orange
2 tbsp soy sauce
1 tbsp honey
salt and freshly ground black pepper
1. Preheat the oven to 220°C/R7. Place the oil, potatoes, turkey and peppers in a large roasting tin and toss together. Roast for 20mins.
2. Add the garlic and ginger to the turkey and vegetables and roast for a further 15mins or until the turkey is golden and the potatoes tender.
3. Add the orange zest and juice, soy and honey and mix well. Cool slightly. Season to taste.
4. Put the salad leaves into a large bowl, add the turkey mixture and lightly toss to mix. Serve straight away.
Recipe and image courtesy of The British Leafy Salad Association