Caitriona Redmond's Sunday Roast Leftover Salad

Caitriona Redmond Food Hacks: Love Your Leftovers

"When making a roast dinner I always make far more roast potatoes and meat than we can eat at one meal sitting. The simple reason for this is because it makes my life so much easier the following day. If you’re clever with your leftovers you can end up with some stunning meals that last beyond the Sunday roast!"

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 2 people

Preparation

Chop the roast potatoes into bite sized chunks and place into a large bowl.

Add the wholegrain mustard and vinegar and stir so that the potatoes are coated in the mixture.

Cover and set to one side to cool until the following day.

To serve, add the tomatoes, leaf salad, and leftover roast meat to the potatoes.

Add any other salad ingredients you like and enjoy!

Ingredients

6-7 leftover roast potatoes/wedges (note this works best while they are still warm)
1 teaspoon wholegrain mustard
2 tablespoons vinegar
250g cherry tomatoes
1 bag of Tesco Leaf Salad
Leftover roast meat 

Ingredients

6-7 leftover roast potatoes/wedges (note this works best while they are still warm)
1 teaspoon wholegrain mustard
2 tablespoons vinegar
250g cherry tomatoes
1 bag of Tesco Leaf Salad
Leftover roast meat 

Preparation

Chop the roast potatoes into bite sized chunks and place into a large bowl.

Add the wholegrain mustard and vinegar and stir so that the potatoes are coated in the mixture.

Cover and set to one side to cool until the following day.

To serve, add the tomatoes, leaf salad, and leftover roast meat to the potatoes.

Add any other salad ingredients you like and enjoy!