| Nutrient | Per 100g | Per Serving | % GDA | Traffic Lights |
| Energy (kcal) | 84 | 336 | 17 | N/A |
| Fat (g) | 1.8 | 7.2 | 10 | Low |
| Sat Fat (g) | 0.3 | 1.4 | 7 | Low |
| Sugar (g) | 4.1 | 16.4 | 18 | Low |
| Salt (g) | 0.32 | 1.32 | 22 | Med |
Serves: 4
Preparation time: 10 minutes
Cooking time: 35 minutes
- 30ml/2tbsp 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/1in piece root ginger, grated
- zest and juice 1 orange
- 30ml/2 tbsp soy sauce
- 15ml/1 tbsp honey
- 1 (145g) bag watercress, spinach and rocket leaves
- salt and freshly ground black pepper
- Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Place the oil, sweet potatoes, turkey and peppers in a large roasting tin and toss together. Roast for 20mins.
- 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. Add the orange zest and juice, soy and honey and mix well. Cool slightly.
- Season to taste. Empty the salad leaves into a large bowl, add the turkey mixture and lightly toss. Serve straight away.
