Leftovers Salad
(Serves 2-4)

giant couscous/lentils/quinoa, cooked in stock
beans i.e. butter/chickpeas/kidney
herbs, chopped
nuts/seeds, toasted
bacon/chorizo, cubed and dry fried
juice of 1 lemon/lime
veg, cubed
spices – cumin/coriander/paprika etc
olive oil


If you are cooking your veg (peppers/root veg/fennel etc) preheat your oven to 180C. Cover the veg in spices of your choice and any hardy herbs i.e. rosemary/time etc. Roast until cooked. This option you can have hot or cold. N.B. You can also use pre-roasted leftover veg.


If you are using vegetables more suitable for a cold salad, i.e. cucumber/tomatoes/celery/peppers, then no need to cook these.

In a bowl mix all ingredients together, apart from the fragile herbs, and season to taste with salt, pepper, lemon/lime, flavourings of choice. Finally fold through the herbs and serve. If you have some feta or other cheeses, these are also a great addition.