Ingredients
150g FAGE Total
65g pack cubed pancetta
2 dessert apples, cored and cut into 1cm cubes
250g leftover turkey, breast & leg meat, shredded
2 tsp fresh chopped thyme leaves
½ fennel, thinly sliced
½ small celeriac, coarsely grated or shredded
2 tsp Dijon mustard
Juice ½ lemon
4 bread rolls or brioche rolls, warmed, to serve Lettuce leaves, to serve
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Steps
- Heat a frying pan and add the pancetta. Cook for 3-4 minutes until the fat begins to melt, add apples and cook for 5 minutes until golden and soft. Transfer to a plate. Add the turkey and thyme to the pan, season well and add 2 tbsp water. Heat gently for 3-4 minutes until piping hot.
- Meanwhile, mix the fennel, celeriac, yoghurt, mustard and lemon juice.
- Slice open each roll, and add a few lettuce leaves. Add a quarter of the slaw to each, then top with the turkey and caramelised apple and pancetta.
