Turkey patty & roasted root salad with Parmesan dressing

Ingredients

• 3 large carrots cut into chunky batons
• 1 large potatoes cut into chunky batons
• 0.5  celery root cut into chunky batons
• 4 tbsp olive oil for brushing
• 2 tbsp parmesan finely grated
• 2 tsp citrus champagne vinegar 
• 1 tsp dijon mustard 
• 1 tbsp natural yogurt 
• 400 g turkey mince 
• 2 tbsp basil leaf chopped
• 1 tsp fennel seed crushed
• 110 g watercress 

Equipment

• bowl
• frying pan
• oven

Directions

1. Heat oven to 220C/200C fan/gas
2. Put the carrots, potato and celeriac in a roasting dish.
3. Pour over half the olive oil and some seasoning, then cook for 45-50 mins, turning occasionally, until tender and golden.
4. Meanwhile, make the patties.
5. Put the mince, basil and fennel seeds in a bowl, add some seasoning and shape into little patties.
6. Heat a griddle pan to hot, brush the patties with oil and cook for 5-6 mins on each side, or until cooked through.
7. To make the dressing, mix the remaining oil, Parmesan, vinegar, mustard and yogurt with some seasoning.
8. Lay the roasted veg and patties over the salad, then drizzle over the dressing and serve.