Summer leftovers salad

Name: Summer leftovers salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 250 g cooked grains (such as quinoa, freekeh, spelt, bulgur); 1 tbsp olive oil, plus extra for drizzling (optional); 1 clove/s garlic, peeled and bashed; 45 g nuts and/or seeds (such as walnuts, almonds, pumpkin seeds, sesame seeds), nuts roughly chopped; ½ tsp clear honey or maple syrup; 2 tbsp tahini or yogurt or extra virgin olive oil (or a mixture); 1 tbsp red wine or cider vinegar, or lemon juice; 1 handful/s Handful soft herbs (such as mint, chives, basil, oregano), leaves finely chopped; 1 handful/s green leaves (such as cos lettuce, little gem, rocket, spinach, watercress); 2 medium (or a handful of cherry) tomatoes, chopped or sliced; 150 g cooked meat, canned fish and/or soft cheese, in bitesized pieces

The secret to a good salad is contrast – a crunchy topping and failsafe dressing turn veg-drawer leftovers into something special.

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Serves2
CourseLunch
Prepare15 mins
Cook5 mins
Total time20 mins
Pluscooling

250g cooked grains (such as quinoa, freekeh, spelt, bulgur)
1 tbsp olive oil, plus extra for drizzling (optional)
1 clove/s garlic, peeled and bashed
45g nuts and/or seeds (such as walnuts, almonds, pumpkin seeds, sesame seeds), nuts roughly chopped
½ tsp clear honey or maple syrup
2 tbsp tahini or yogurt or extra virgin olive oil (or a mixture)
1 tbsp red wine or cider vinegar, or lemon juice
1 handful/s Handful soft herbs (such as mint, chives, basil, oregano), leaves finely chopped
1 handful/s green leaves (such as cos lettuce, little gem, rocket, spinach, watercress)
2 medium (or a handful of cherry) tomatoes, chopped or sliced
150g cooked meat, canned fish and/or soft cheese, in bitesized pieces

If using grain pouches, heat according to pack instructions, then set aside to cool. Meanwhile, heat ½ tbsp oil and the garlic in a small frying pan over a low-medium heat and fry, stirring occasionally, for 1-2 minutes, until the oil starts to bubble and the garlic colours a little. Carefully remove the garlic and discard, then add the nuts and/or seeds to the pan with the honey or syrup, plus a pinch of salt. Stir for about 1 minute until golden, then transfer to a plate and spread out; set aside to cool.
Put the remaining ½ tbsp oil, the tahini (or yogurt/olive oil), vinegar (or lemon juice) and most of the herbs in a large bowl; whisk together well, then season. If using tahini, add 2-3 tbsp water, until you have a loose dressing.
Tear the leaves into the bowl with the dressing, then add the tomatoes, meat/cheese/fish and cooled grains. Toss together thoroughly and finish with an extra drizzling of olive oil, if liked, plus a generous scattering of the crispy nuts/seeds and reserved herbs.

Typical values per serving when made using specific products in recipe

Energy	2,579kJ/ 618kcals
Fat	35g
Saturated Fat	5.7g
Carbohydrates	35g
Sugars	6.9g
Fibre	8.7g
Protein	35g
Salt	0.9g

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Summer leftovers salad

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Summer leftovers salad

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