Sunday roast salad
https://www.coop.co.uk/recipes/sunday-roast-salad
We’ve given the classic British Sunday roast a spin for spring in this easy salad
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Feeds
4
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 18g
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Ingredients
- 2 leftover cooked Yorkshire puddings
- 200g leftover roasted veg (we used carrots)
- 150g leftover green veg (we used peas)
- 2 tbsp Co-op extra virgin olive oil
- 1 tbsp cider vinegar
- 1 tsp Co-op wholegrain mustard
- 300g leftover roast pork, shredded
- 1 Co-op Braeburn apple, cut into matchsticks
- 120g pack Co-op watercress, spinach and rocket salad
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Tear the Yorkshires into chunks and spread out on a baking tray
- Bake for 8-10 mins, until crunchy, then set aside
- In a nonstick pan, fry the leftover roasted and green veg over a high heat for around 3-4 mins, until warmed through
- Make a dressing by whisking together the olive oil, cider vinegar and mustard
- Gently toss the shredded pork with the apple, warmed veg and salad leaves
- To serve, arrange the salad on a platter or large plate, top with the Yorkshire pudding croutons and drizzle over the dressing
