Rockmelon & turkey salad

Prep 20 mins | Serves 4

This is a great salad to use leftover Christmas turkey.

75g baby salad leaves
12 medium rockmelon, peeled and thinly sliced
500g roasted turkey breast, thinly sliced
100g soft goat’s curd or Persian feta
Micro-herbs*, to serve (optional)
Grilled sourdough bread, to serve
Cranberry dressing
1 tbs cranberry sauce
1 tbs caramelised balsamic vinegar
1 tsp lemon or lime juice
13 cup grape seed or olive oil

*Micro-herbs are tiny baby herbs sold by the punnet in greengrocers. Simply snip the herbs with scissors.

Step 1 Arrange salad leaves, rockmelon and turkey on a serving platter. Dollop with goat’s curd or Persian feta. Season with salt and pepper.

Step 2 To make dressing, combine all ingredients in a screw-top jar. Shake until well combined. Drizzle dressing over salad and sprinkle with micro-herbs if using. Serve with grilled sourdough bread.

Good for you ... Rockmelons

A source of beta carotene, which the body converts to vitamin A. This vitamin is needed for normal vision.

A good source of vitamin C which contributes to the normal functioning of the body’s immune system.

Provides potassium which may help balance the effects of sodium from salt.