A refreshing salad for post-Christmas celebrations

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.