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Turkey and tomato toasts with salsa verde
- 3 large tomatoes, cut into 1½ cm thick slices
- 4 x 50g slices mixed grain sourdough bread
- 1 large avocado, coarsely mashed
- 250g skinless roast turkey breast slices
- 60g baby rocket and spinach leaves, to serve
Salsa verde
- 1 cup firmly packed basil leaves
- 2 green shallots, thinly sliced
- ¼ cup olive oil
- 1½ tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ cup pepitas, lightly toasted (see tip)
- To make salsa verde, process basil, shallots, oil, vinegar, mustard and 2 tablespoons pepitas in a food processor until finely chopped and well combined. Transfer to a small bowl. Season with freshly ground pepper.
- Heat a lightly oiled grill pan or barbecue plate over a high heat. Add tomato slices and cook for 1-2 minutes on each side until lightly charred.
- Meanwhile, lightly toast bread slices. Spread with avocado. Top with turkey and tomato slices.
- Spoon salsa verde on top. Sprinkle with remaining pepitas. Serve with rocket and spinach leaves.
Tips
- Try this recipe as a tasty way to enjoy leftover Christmas turkey.
- You can swap any lean roast meat for turkey eg. beef, pork, lamb or chicken.
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