Preparation Time
5 mins
Cooking Time
15 mins
We, the self-appointed Kings and Queens of improving left-overs have formulated this delicious way of accompanying any kind of left over roasted meat (goes particularly well with beef).
Ingredients
Leftover roast meat, ripped or shredded
1/4 of a butternut squash
A hunk of red cabbage, shredded
Rosie’s Doo Dah Sauce or The Colonel’s Poppy Seed Dressing
Pumpkin seeds or sesame seeds to serve
Method
1. Preheat oven to 225°c.
2. Peel the squash and chop into chunks, boil in a pan for 5 minutes until slightly soft.
3. Heat a couple of tablespoons of rapeseed oil until very hot. Stir fry the cabbage.
4. Transfer the vegetables and meat leftovers to a baking tray. Cover with a liberal drizzle of either Rosie’s Doo Dah Sauce or The Colonel’s Poppy Seed Dressing and roast for 10 minutes.
5. Serve in a warmed bowl with a sprinkling of seeds.
Balsamic & Rapeseed Dressing