150 g FAGE Total Yoghurt
65 g pack cubed pancetta
2 dessert apples, cored and cut into 1 cm cubes
250 g leftover turkey
2 tsp dry chopped thyme
½ fennel, thinly sliced
½ small celeriac, coarsely grated or shredded
2 tsp mustard
Juice ½ lemon
4 brioche buns
Lettuce leaves, to serve
- Heat a frying pan and add the pancetta. Cook for 3-4 minutes until the fat begins to melt. Add the 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 tablespoons of 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.