members recipes

Ingredients
1 (145g) bag watercress, spinach and rocket leaves
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/1/2in piece root ginger, grated
zest and juice 1 orange
30ml/2 tbsp soy sauce
15ml/1 tbsp honey
salt and freshly ground black pepper

Method
1 Preheat the oven to 220C/Fan 200C/Gas Mark 7. 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.
Add the orange zest and juice, soy and honey and mix well. Cool
slightly. Season to taste.

3 Empty the salad leaves into a large bowl, add the turkey mixture and
lightly toss to mix. Serve straight away.

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