This colourful salad looks amazing and is hearty and filling as a main meal. This recipe is a mouthwatering leftovers idea from our Indian spiced turkey dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Scatter the squash over a shallow roasting tray and drizzle with the oil, chilli flakes and seasoning. Roast in the oven for 15 minutes. Add the bacon pieces, shredded turkey and tomatoes to the tin and continue to roast for 15 minutes or until the squash is tender and the turkey warmed through.
Meanwhile, whisk the dressing ingredients together, seasoning to taste, set to one side. Boil a pan of water and cook the green beans for 4 minutes or until tender, drain.
Dress the beans and salad leaves with half the dressing and arrange over a serving platter. Top with the squash, turkey, tomatoes and bacon. Drizzle with the remaining dressing and serve straight away.
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Please note that 200g (7oz) of turkey is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.