It’s not often that I roast a joint of meat at the weekend, but after a family meal we had some lovely leftovers to use the following day.
I love the whole concept of tumbledown meals and this was a lovely and different way to use leftovers from the weekends roast.
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 1 serving
|100 g||cooked chicken, cut into chunks||30 g||halloumi||1||fresh fig, large||75 g||raw king prawns||10 g||extra virgin olive oil||50 g||watercress||50 g||rocket||60 g||mushrooms, sliced||10 g||cashews, lightly toasted||1||large tortilla wrap||10 g||sriracha mayonnaise||salt and pepper|
- Put a medium frying pan onto the heat and when warm take a few minutes to lightly toast the cashew nuts and set aside.
- Add the oil to the pan, slice the halloumi thinly and cook until golden brown on both sides.
- Remove the halloumi from the pan and set aside.
- Put the frying pan back onto the heat, add the sliced mushrooms along with a little salt. This will help draw out the mushrooms natural juices so that you don’t need to add any more oil.
- When the mushrooms are almost cooked, add the prawns to the pan and stir fry the prawns until they are cooked through before removing the pan from the heat.
- Place the wrap onto a plate and arrange the salad on top.
- Using a sharp knife, cut the fig into slices.
- Take a kebab skewer and thread the chicken, fig slices and halloumi until you have used up all of your ingredients.
- Place the kebab on top of the salad, now add the prawns and mushrooms before finishing with the lightly toasted cashews for a lovely crunch and a drizzle of sriracha mayonnaise.
- You can use any leftover meat.
- If you don’t have sriracha mayonnaise, ordinary mayonnaise or a hot sauce will be just as lovely.
- The wrap used in this recipe was a beetroot wrap from Marks and Spencers.