Christmas Warm Veg, Couscous & Clementine Salad
A delicious salad to make using your leftover Christmas Day roast veg. Perfect on its own as a light lunch or have as a side to cold turkey or ham.
Method
Preheat the oven to 200C/180Cfan/Gas 6
Heat the leftover veg in the oven for 15 minutes until warmed through.
Meanwhile, use a serrated knife to remove the skin and pith from 2 clementines then cut into thin wheels. Put the Sherry vinegar, juice from the remaining clementine, the extra virgin olive oil and honey in a jug and whisk to combine. Season to taste.
Prepare the couscous according to the packet instructions. Fluff with a fork. Add the sprouts and toss through.
Pile the couscous onto a platter. Top with the warm veg, slices of clementine and sprinkle over the flaked almonds. Drizzle with the dressing.
Ingredients
- 125g left-over vegetables
- 1 x packet of Ainsley Roasted Vegetable Couscous
- 100g sprouts, shredded
- 3 clementines
- 2 tsp sherry vinegar
- 1 tbsp extra virgin olive oil
- ½ tsp clear honey
- 50g flaked almonds toasted