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Autumn Leftover Salad
This simple salad is so easy to make and is a great way to use up any leftovers. You can swap the veggies out for any other roast veg. Same with the beans – any beans or lentils will do.
200g cooked butter beans *
1/4 roasted butternut
2 roasted carrots
3 radishes, thinly sliced
2 large handfuls mixed salad leaves
50g pumpkin seeds*
1 tablespoon garlic infused olive oil*
1 tablespoon yoghurt (optional)*
1 tin Fish4Ever tuna*
All ingredients with an * can be found at Scoop Wholefoods
This simple salad is so easy to make and is a great way to use up any leftovers. You can swap the veggies out for any other roast veg. Same with the beans – any beans or lentils will do.
- Start by making up the dressing by adding the garlic infused olive oil with the yoghurt and mix well. You may need to add a few drops of water to loosen it up.
- Next toast the pumpkin seeds in a dry pan for a few minutes.
- Combine all the other ingredients in a large bowl, add the dressing and mix them well.
- Top with the toasted pumpkin seeds.