Serves 4-6

1 head of romaine lettuce, chopped
2 handfuls of baby spinach, chopped
A handful of sprouts
1 tomato, sliced
½ red onion, chopped
Salt and black pepper
4 slices of streaky bacon, chopped and cooked until crisp
240g leftover roast turkey breast
2 ripe avocados, chopped
Zest and juice of 1 lemon
1 garlic clove
1 tsp salt
2 tbsp red wine vinegar
80ml extra-virgin olive oil
2 tsp Tabasco

1. Add the lettuce to a large platter. Arrange a bed of spinach and sprouts on top, then scatter over the tomatoes and chopped red onion.
2. Season with salt and pepper and add the bacon. Arrange the turkey pieces down the centre of the salad.
3. Combine the remaining ingredients in a food processor and purée until smooth. Drizzle over the salad to serve.

Per Serving: 344 kcals, 28.2g fat (5.3g saturated), 9.7g carbs, 1.7g sugars, 16.3g protein, 5.7g fibre, 0.58g sodium