Mish-mash salad from the leftover veggies in your fridge
I shared stats in my last post (step #10) about the cost of food waste. The average home throws away over $3k worth of food in a year!
I had planned to do our grocery shopping almost 1 week ago but I challenged myself to a ‘buy nothing new’ challenge. We had some veggies in the bottom of the veggie crisper, to be honest my excitement for them was wavering – but I was determined to use what was there.
I’ve made this mish-mash salad from the leftover veggies in my fridge. I will say, I did buy eggs and the sweet potato.
In the video, I talk through a few elements I teach in my program Kitchen Saucery. Starting with:
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Cook what you’re excited to eat, as the first hurdle to getting in the kitchen.
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One of my favourite bits of equipment (other than a knife and chopping board) to make your meals and salads interesting.
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A simple way to make your roasted veggies different
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My guide to making a simple oily salad dressing
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Why recipes are killing your kitchen mojo
Watch the video and scroll below to grab the recipe for my mish-mash leftover veggies salad.
Ingredients
This is a recipe for whatever you’ve got in your fridge, but here’s a general guide and what I’ve used.
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A chunk of leftover sourdough
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Extra virgin olive oil
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Veg to be roasted: I used sweet potato, beetroot, eggplant, broccoli
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Salt
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Fresh leaves: I used cos lettuce
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Fresh veg: I used half a cucumber and half a carrot
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Herbs: I used coriander
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1 boiled egg (per person)
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Pepper
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Balsamic vinegar
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Garlic
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1 tsp dijon mustard
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Optional delicious toppings: toasted nuts or seeds, yoghurt to top, pickles, sauerkraut, kimchi, olives
Method
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Preheat oven to 180 degrees C.
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Chop bread into crouton sizes and scatter on baking tray. Coat with around 1 tbsp olive oil and mix well. Place in oven to cook for approx 15-20 minutes, until browned and crunchy to your liking.
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Chop your veggies for roasting, I chopped into small cubes. Place on baking trays, I try to keep the veg separate, as they’ll cook at different timings and this way I can easily remove them from the trays as I need to. Coat with around 2 tbsp olive oil and a good 2 pinches of salt and mix well. Place in oven to cook for approx 15-30 minutes.
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Prep your fresh veggies, wash and rip lettuce, diced cucumber and carrot and chop coriander. Place in bowl.
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Add boiled egg or any other protein you like.
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Make your dressing by grabbing a small jar with a lid – my rough guide is 3 tbsp olive, 1 tbsp vinegar, 1/2 – 1 tsp mustard, a touch of garlic (grated on a microplane), a good pinch of salt and pepper. Shake well to combine and taste test. It needs to be punchy as we’re using quite a few watery ingredients which will dial it down. Adjust as you need with more oil, vinegar, mustard, garlic, salt and pepper.