Cobb Salad Sambos

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I absolutely love Cobb Salads! I can be so indecisive when it comes to choosing what I want to eat when I’m out, so if there is one on the menu I usually go for it because you get a little bit of everything! These Cobb Salad Sambos are a little bit of a play on the traditional Cobb SaladΒ that I’ve shared with you before and I am obsessed with them!! Wait until you try them!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

2 sweet potatoes
2 eggs
2 turkey breasts
6-8 slices of bacon
100g of cooked prawns
5 leaves of Cos lettuce, finely sliced
1 beef tomato, finely diced
2 avocados
3 tbsp of balsamic vinegar
Small handful of pumpkin seeds
Coconut oil
Coarse salt

Method:

  1. Preheat your oven to 220Β°c/428Β°F.
  2. Slice the sweet potato into “toast like” slices and place on a baking tray with 1/2 tbsp of melted coconut oil and a sprinkle of salt.
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  3. Bake the sweet potato in the oven for 15-20 minutes, tuning half way.
  4. In the meantime, boil the egg for 6 minutes, remove from the boiling water and place in a bowl of cool water and set aside.
  5. Grill / broil the bacon for 2-3 minutes until fully cooked and crispy.
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  6. Heat a pan with some coconut oil and cook the turkey breasts. Remove them from the pan and allow them to rest before slicing.
  7. Once the sweet potato as cooked you are ready assemble your sambos!
  8. Finely slice the avocados and place on top of the sweet potato with the bacon.
  9. Next add the turkey.
  10. Followed by the lettuce, tomato and prawns.
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  11. Scatter over the pumpkin seeds and drizzle on the balsamic vinegar.
  12. Finally crack open the boiled eggs, serve on the side and enjoy!

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