Ploughman's Platter With Roast Vegetable Scones Recipe

Ingredients For Ploughman's Platter With Roast Vegetable Scones Recipe

• 1 tablespoon Lemon juice
• 2 tablespoon Extra virgin olive oil
• 80 gram Mixed salad leaves
• 1 Pink lady apple, cored, thinly sliced
• 1 Lebanese cucumber, halved lengthways, sliced diagonally
• 0.25 cup Pecan Pieces, Toasted
• 200 gram Leftover roast turkey, thinly sliced
• 60 gram Vintage cheddar, sliced
• 0.33000000000000007 cup Jellied cranberry sauce
• Butter, softened, to serve
• 1 cup Self raising flour, plus extra for dusting
• 2 teaspoon Caster sugar
• 25 gram Butter, chilled, chopped
• 1 cup Leftover roast root vegetables, mashed
• 1 tablespoon Fresh Chives, Chopped
• 0.25 cup Milk, plus extra for brushing