Main Supper Leftovers Lunch

Sunday Lunch Leftovers Salad

This dish borrows the ingredients of a classic roast to create a hearty salad. If you have any leftovers that need using up, simply warm them up and swap for the roasted veg and steak in this recipe

10 minutes prep, 20 minutes cook

Serves 4

Ingredients

4 carrots, peeled and quartered lengthways

4 parsnips, peeled and quartered lengthways

3 tbsp sunflower oil

1 tbsp runny honey

Small head of cauliflower, cut into florets

50g Cheddar cheese, grated

500g sirloin steaks, fat trimmed and discarded

3 large cooked Yorkshire puddings, cut into 2cm pieces

90g bag rocket

For the horseradish sauce:

125g creme fraiche

1 tbsp hot horseradish sauce

2 tbsp fresh parsley, finely chopped

¼ tsp runny honey

Method

Preheat the oven to 220°C/Fan 200°C/ Gas 7. In a large roasting tin, toss the carrots and parsnips with 1 tablespoon oil and the honey. Season well and roast for 20 minutes.

In a small roasting tin, toss the cauliflower florets with another 1 tablespoon of oil and some seasoning, and roast for 15 minutes. Take the cauliflower out of the oven and sprinkle the cheese over the florets, then return to the oven for a further 5 mins

Meanwhile, heat the remaining 1 tablespoon of oil in a large frying pan. Season the steaks and fry for 2–3 minutes on each side, depending on how well you like your meat cooked. Remove the steaks from the pan to a board and leave to rest.

Scatter the Yorkshire pudding pieces on a baking tray and cook in the oven for 4–5 minutes until crispy.

In a small bowl, mix together the ingredients for the horseradish sauce with some seasoning and set aside. Thinly slice the steaks.

On a large platter, layer the rocket, roasted vegetables and beef. Top with the Yorkshire pudding croutons and serve warm with horseradish sauce.