In the fridge
leftover baby spinach
leftover mixed lettuce
leftover baked potatoes
leftover boiled string beans
1 tablespoon of olive oil
1/2 a cup of yogurt, 0% fat
1 hard boiled, free range egg
bunch of tomatoes
some leftover Parma ham
a few capers
black pepper & sea salt
some stale bread
Our grandmothers and mothers have been doingit since the Second World War, but now it is very hip: empty the refrigerator! Clear (or clean?) Out the fridge! To prevent waste of food, reuse your leftovers in another meal. Or as in my inherited Margriet cookbook from the fities states: conjure your leftovers into a tasty dish. Today we show you our leftovers to make a salad for lunch. No recipe today, just use your creativity!
You can make with leftover carrots, bell peppers, courgette, egg plant, tomato, onion, garlic (always available in our fridge from Rechtstreex), cheese, olive oil, passata and tomato puree and freshly ground pepper & sea salt - possibly supplemented with chicken, pork or beef - just as easily a lovely (vegetarian) casserole for dinner.
How to make a leftovers-salad
Put the washed and dried spinach and lettuce in a bowl.
Add the baked potatoes with rosemary to the bowl.
Cut the string beans, add them and toss the salad with some olive oil.
Fold the yogurt lightly into the salad.
Add the ham and put tomato and egg on top.
Season the salad with salt & pepper then toast some stale bread on the side, delicious! :) That tidies up neatly!