Shredded Turkey Salad with Roasted Plantain, Walnuts & Lemon Yogurt Dressing

Preheat the oven to 375 degrees F. Peel plantains and cut into ¼ inch disks.

Place plantains onto a baking pan lined with parchment paper. Sprinkle ½ tsp of salt on them and transfer to the oven. Allow them to roast for 10- 15 minutes or until golden brown and tender, flipping each plantain halfway through.

In a small jar with a lid, place yogurt, olive oil, lemon juice, garlic, rainbow peppercorn and salt. Shake to mix ingredients thoroughly. Add a small amount of milk to reach desired consistency. Set aside.

Place the rinsed arugula on a serving dish, top with shredded turkey, plantains, walnuts and drizzle lemon yogurt dressing all over.