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A refreshing salad for post-Christmas celebrations
JOBURG – After a long night of celebrating Christmas, a refreshing salad is just the thing to lift your energies.
Enjoy a refreshing rainbow salad, made with leftovers from Christmas Day.
This recipe serves four people.
Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty: Easy
Ingredients
- 1 cup leftover cooked lamb, fat removed and meat shredded
- 10ml Staffords apple jelly
- 20ml balsamic vinegar
- 1 pack of noodles or baby marrow noodles, cooked until just done and shocked in ice water to stop cooking and drained
- 4 to 6 raw Brussels sprouts, finely shredded
- 4 to 6 button mushrooms, thinly sliced
- ½ yellow pepper, thinly sliced
- 1 large carrot, peeled and grated
- 1 large avocado, diced
- 2 cooked beetroots, diced
- 3 spring onions, thinly sliced
- 2 tablespoons of pumpkin or sunflower seeds
- 2 tablespoons of leftover festive nuts, roughly chopped
- 2 tablespoons of dried cranberries
- 2 tablespoons of pomegranate seeds
- A big handful fresh herbs (parsley, basil, mint, chives), roughly chopped.
Dressing
- ¾ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2ml Staffords garlic paste.
Method
- Whisk together all the dressing ingredients
- Heat lamb in a frying pan with a drizzle of olive oil. Add the apple jelly and balsamic vinegar, allow to caramelise
- Combine remaining ingredients on a platter, top with the lamb and dressing and serve immediately.
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