Forget turkey sandwiches ... turn your leftovers into a tasty salad. However much we plan our seasonal spread at Christmas time there are always plenty of leftovers to eat up. Why not make use of these and invite the relatives round for a post Christmas buffet. Florette, the salad people, have created a delicious recipe that will have the relatives coming back for more so you needn't worry about emptying the fridge! This delicious salad containing squash, leftover vegetables and parsnips is delicious served with leftover cold meats such as turkey and gammon. The recipe serves 4. Roasted Squash Salad...Ingredients
450g (1lb) butternut squash, cut into chunks
1 red pepper, deseeded and cut into chunks
3 leftover parsnips,quartered lengthways
1 tsp cumin seeds
5 tbsp olive oil
2 tbsp red or white wine vinegar
Salt and freshly ground black pepper
1 bag Florette Mixed Salad
4 small cherry tomatoes
2 tbsp pumpkin seeds
Cold turkey and gammon, sliced

Method

Preheat the oven to 200C/fan oven 180C/Gas Mark 6. Put the squash chunks, red pepper and leftover parsnips into a roasting pan. Sprinkle with the cumin seeds and 2 tbsp of the olive oil and toss to coat. Roast for 35-40 minutes, turning once after 20 minutes. Check that the vegetables are tender. Mix the remaining olive oil with the vinegar and seasoning in a large salad bowl. Add the roasted vegetables and leave until cool.Add the bag of Florette Mixed Salad to the vegetables. Toss together to combine, topped with cherry tomatoes and pumpkin seeds. Serve with leftover cold meats such as turkey and gammon. Cook's tip: Gently toss leftover Christmas vegetables such as carrots, courgettes or peas in a little heated olive oil and add to the salad or try new Florette Sweet Continental Salad instead of Mixed.