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Autumn Leftover Salad

10 mins 2 Servings

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.

  1. 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.
  2. Next toast the pumpkin seeds in a dry pan for a few minutes.
  3. Combine all the other ingredients in a large bowl, add the dressing and mix them well.
  4. Top with the toasted pumpkin seeds.