1. Shred the cooked turkey finely and place in a large mixing bowl. Add the apples, rocket leaves, sprouts and macadamias.
2. In a small bowl, mix berries together with olive oil, vinegar, honey or maple syrup, Dijon mustard and  lemon juice and zest. Adjust seasoning to taste. Spoon the dressing onto a serving plater or individual plates, then spoon the salad on top. Alternately spoon the salad on the side
3. Arrange pomegranate arils within the salad so the colours do not bleed into the apple slices. Sprinkle generously with freshly snipped micro herbs and flowers on top with cranberry Gomasio before serving.

For the cranberry Gomasio

1. Place sesame seeds in a dry frying pan and toast over low heat, stirring often, until they become fragrant and start to pop. Transfer the toasted seeds to a mortar and pestle.
2. Add the salt and gently grind to combine, add the finely chopped dried cranberries, continue to grind until you have a coarse crumb. Alternately you can do this in a small food processor or very clean coffee grinder.
3.  Sprinkle the cranberry Gomasio over the salad just before serving for added crunch and a touch of tangy sweetness.

1. When you get home from the market or butcher, remove turkey from the plastic bag or paper, rinse turkey lightly and pat dry with paper towels. Cover with cling wrap and chill until required.
2. About 1 hour prior to roasting, remove the breast from fridge and allow to come to room temperature, (less if it’s really hot in your kitchen.
3. Preheat your oven to 220°C.  *note: I used a professional Combi oven, so you may need to lower the temperature to 200-210 C.
4. If you have room in your preferred baking dish , place a trivet (small wire rack) then place the herbs and garlic, then add turkey, skin side up, on top. Check that everything will fit inside your oven, if not, rest the raw bird breast on the herbs and garlic on the base of the baking dish.
5. Rub the skin with a tablespoon of macadamia oil, or a mix of your favourite oil with a little butter. Season well.
6. Place the turkey in the oven. Bake for 30 minutes, reduce heat to 170-180 C. and bake a further 30 minutes.
7. Insert a meat thermometer into the thickest part of the turkey breast. It’s ready when the internal temperature reaches 75°C. For best results, check in multiple spots.
8. If the skin starts to brown too much before the turkey is fully cooked, loosely cover it with foil.
9. Remove the turkey from the baking dish and place it on a serving platter. Cover loosely with foil and allow it to rest for 15–20 minutes. Resting ensures the juices redistribute, keeping the meat tender.
10. Slice and serve.