Christmas is almost upon us! This is the day where you cook for 10 but have food for 100 and you are left to eat cold meats and various leftovers for days! Fear not, here is a recipe where you can repurpose your leftover vegetables, meat and nuts into something interesting with minimal effort, my bang bang leftover salad. A doddle to put together!
INGREDIENTS
500g - 800g roasted vegetables (potatoes, parsnips, sprouts etc) and green veg
200g roast turkey, pork, ham or chicken (optional)
2 tbs sesame seeds
25g walnuts or peanuts or mixture of what you have
2 spring onions, sliced
DRESSING
2 heaped tablespoon Jimmy’s Sate Sauce
1 heaped tablespoon of peanut butter
1 ½ tbs toasted sesame seeds (leave the rest for garnish)
1 tbs light soy sauce
1 tbs black rice vinegar
1 tsp sesame oil
1 clove garlic, crushed
3 tsp sugar
2 tsp your favourite chilli oil with bits
50ml hot boiling water
METHOD
STEP 1
Toast the sesame seeds in a small frying pan on medium heat till golden brown Remove and toast the walnuts for a couple of minutes. Set aside and chop the nuts when cooled.
STEP 2
Cut the vegetables into bite size pieces and place in a mixing bowl. Shred the meat if using and add to the bowl.
STEP 3
In another mixing bowl, mix the ingredients for the dressing well. You may have more than you need. If so, place the leftover dressing in a jar and it will keep in the fridge for 4 - 5 days. They make a good dip for raw or cooked vegetables.
STEP 4
Spoon 4 - 5 tablespoons of the dressing onto the vegetables and meat. Mix well and make sure there is enough dressing to coat the vegetables.
STEP 5
Dish out and sprinkle with the remainder of the sesame seeds, top with chopped walnuts and spring onions.
