I saw a version of this leftovers lentil salad on an episode of River Cottage and have made a few different versions of it lately. The original uses leftover fish, but as I am deathly allergic to fish, my version tends to use leftover roast meat instead. This version is made from the offcuts of a roast wild pork shoulder we had for dinner on Friday night. I plan on using the bones to try my first ever batch of pork stock, to be made into a barley and vegetable soup later in the week.
I love the earthiness of lentils and they are so ridiculously cheap. Combined with the meat offcuts, some fresh veges from the garden, some of my homemade feta, and a tangy dressing, this salad was a delicious meal for a warm Autumn night. This salad would be just as good without the meat, for a vegetarian version of a yummy dinner.
Leftovers Lentil Salad
1 cup dried lentils, cooked until soft but still with a slight crunch (you don't want lentil porridge)
Whatever leftover meat you have, chopped into cubes
Large handful of spinach, roughly chopped
2 carrots, cubed
Handful of parsley, chopped roughly
About 1/2 cup feta, cubed
Dressing (adapted from here)
2-4 anchovy fillets, drained (optional, but they add a delicious saltiness to the dressing)
2 tsp hot English mustard
2 tsp brown sugar
5 Tbsp olive oil
4 tsp cider vinegar
Squeeze of lemon juice
Salt and pepper to taste
Place dressing ingredients in a mortar and pestle or food processor and blend until combined.
Combine all remaining ingredients in a bowl and toss with dressing. Enjoy!
This makes quite a lot, and would easily serve four hungry adults. Or in my house, two hungry adults with lunch the next day :)
I shared this post on Real Food Wednesday and Simple Lives Thursday.