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Sauteed Chestnut and Apple salad with Leftover Roast Meat

By OcadoLife
Whatever meat you roasted on Christmas Day, this salad will give it a new lease of life. Not only can you throw it together in just 10 minutes (ideal if you feel like you've been camping out in the kitchen), but it’s…
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Time and servings

Total time
Servings
Prep time

Ingredients

8 total
  • 1 drizzle of olive oil
  • 2 tsp of red wine vinegar, plus 1 tbsp for the dressing
  • 200 g of roast meat (whatever you have leftover, such as goose, pork, turkey, beef)
  • 90 g of mixed watercress salad
  • 2 tbsp of walnut oil
  • 1 apple, cored and cut into wedges
  • 150 g of cooked chestnuts
  • 2 tsp of caster sugar

Method

2 steps

  1. Step 1

    Heat the olive oil in a large frying pan and sauté the apple until golden. Add the chestnuts, followed by the sugar and vinegar and a small pinch of salt. Cook until golden and sticky then set aside. Add a little more oil and the roast meat to heat through – and season.

  2. Step 2

    Arrange the salad leaves in a big serving dish and add the hot ingredients.For the dressing, whisk 1tbsp red wine vinegar with the walnut oil and season. Add to the salad, to taste, and gently toss through.