Kitchen Sink Salad with Spicy Salsa Verde

Serves 1


100g leftover raw veg (broccoli, green beans, red onion)
1 tbsp olive oil
35g Unbeleafable Crisp Green Leaves
6 cherry tomatoes
2 spring onions, finely sliced
100g leftover cooked grains (cous cous, quinoa, rice)

For the spicy salsa verde:

1 small bunch of mixed green herbs (parsley, coriander, basil), finely chopped
1/2 red chilli, finely chopped
1 tbsp white wine vinegar
6 tbsp extra virgin olive oil


1. Preheat the oven to 200ºC/180ºC (fan)/gas mark 6. Chop the raw veg into bitesize chunks and place on a baking tray. Add the olive oil and toss the veg to evenly coat, season well, then roast for 15-20 mins until cooked.

2. Meanwhile, to make the spicy salsa verde add the finely chopped herbs and chilli to a small bowl and gradually add the olive oil, stirring all the time. Season and give one last stir.

3. Roughly slice the Unbeleafable Crisp Green Leaves and add to a large bowl with the roasted veg, tomatoes, spring onions, and cooked grains. Spoon over the spicy salsa verde and toss to evenly coat. Serve immediately.