Left-over pork roast, tapenade, broccoli, grains and haloumi

Left-over pork roast, tapenade, broccoli, grains and haloumi

By
From
Mr Wilkinson's Simply Dressed Salads
Photographer
Jacqui Melville

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Another leftover dish. Left-over meats really do lend themselves to salads, and for this one I simply boil some grains – generally a good cup of lentils, cracked wheat or pearl barley. Once cooked, I fold through some raw, finely grated broccoli, and the pork leftovers that I’ve pulled or diced into chunks. Then I make a quick tapenade by blitzing together 1 cup of pitted black olives, enough olive oil to cover them, 1 chopped garlic clove, 3 anchovies and the juice of half a lemon. Dress the salad with the tapenade, pan-fry some thick slices of haloumi until golden on each side, then lay on a plate and spoon the salad over.
Tags:
salad
salads
vegetables
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again