This is a delicious way to use up leftovers from a roast dinner.
Ingredients:
Leftovers from a roast dinner, such as veg, potatoes, meat, and stuffing.
Cranberry & Orange Balsamic Vinegar
Strong Horseradish Cream
Extra Virgin Rapeseed or Olive Oil with Garlic
Nuts such as walnuts, roasted chestnuts or fairtrade cashews (optional)
Fresh, chopped herbs such as sage or parsley (optional)
Method:
1) Chop all your leftovers into a bite size pieces. I had roast carrots and parsnips, plus roast potatoes (see my recipe for Garlic Roasties). You might have brussels sprouts, roast meat, stuffing, etc. Chop it all up and put it in a bowl. Sprinkle with a little salt. You can add nuts and herbs to the veg if you like. I used fairtrade cashews and parsley.
2) In a small bowl, whisk together 1 part horseradish, 1 part Cranberry & Orange Balsamic Vinegar and 2 parts garlic oil, with a pinch of salt.
3) Chop the feta into bite size pieces and add to the veg.
3) Pour the dressing onto the veg and toss.
4) For best flavour, cover and refrigerate for an hour or overnight.