I hate wasting food so I wanted to use up my Sunday roast leftovers. I’ve only ever put leftover new potatoes in a salad but I thought why not roast potatoes. I’m not keen on them cold so zapping them in the microwave for a minute worked perfectly making it a nice warm salad. The zingy horseradish and mustard was really yummy as you don’t want flavours too similar to your roast dinner. A great Monday or Tuesday lunch.

Ingredients (serves 2)

For the Salad

• Small bag of salad leaves, I used rocket
• 6 leftover potatoes, halved or quartered
• 3 gherkins, sliced
• 4 slices of thinly sliced leftover beef

For the Dressing

• 2 tbsp oil, I used olive
• 1 tbsp horseradish
• 1 tsp mustard, either Dijon or english
• Splash of Worcestershire sauce
• Pinch of dried thyme
• Good crack of salt and pepper

Directions

1. Share the salad leaves between 2 bowls
2. Put the potatoes in the microwave for a minute and a half.
3. While the potatoes are being heated, make the dressing by adding all the ingredients into a jar or bowl, shake or whisk to combine.
4. Once the potatoes are done, add the gherkins to them. Pour over the dressing and give it a good toss to coat the potatoes.
5. Spoon the potato mixture over the salad leaves and finish by tearing over the beef.