TAFE NSW Hospitality Teacher Cameron Falzon believes a turkey, orange and rocket salad with orange vinaigrette is a simple yet perfect way to use up some of your Christmas leftovers.

“At Christmas it is far too easy to just continue to make cold meat sandwiches, which we know can get a little unexciting after time,” Cameron said.

“Why not trying something a little different and innovative. By using your leftover turkey and creating this salad, you’ll have something exciting and as delicious as the Christmas day meal itself.”

Ingredients

2 Oranges. Naval are best. Peeled and sliced (Segmenting is better)

400g leftover roast Turkey ( you could also use your glazed ham if you wanted)

150grams Baby rocket and Spinach

120g pitted olives. (I like Beldi olives, a small and fruity olive which hails from Morocco )

½ a red onion, Finely sliced

1 bunch of flat-leaf parsley

¼ bunch of fresh mint

50grams of Greek fetta, finely crumbled

120grams Almond slithers, slightly toasted

100grams of croutons or stale bread torn up

1 pomegranate

Orange Vinaigrette

60mls Extra virgin olive oil

20mls Raspberry vinegar

15mls Orange juice

5grams Dijon mustard

Method

Make Orange Vinaigrette. Place oil, vinegar, orange juice and mustard in a small bowl. Always season the vinaigrette at the start to dissolve the salt (Salt wont dissolve in oil only in the vinegar and mustard) Whisk until combined.

Peel oranges or segment and make sure you remove all the white pith. Slice oranges into rounds if not segmented. Keep any juice for the dressing

Place thinly sliced turkey or ham into a bowl and add the oranges, rocket, spinach, olives, onion, parsley, mint and pomegranate, dress with the vinaigrette.

Place the mix salad onto a serving dish. Sprinkle with fetta, toasted almonds and the croutons (or crusty bread) and then serve.