3 delicious recipes to make with your leftover Roast

These three easy to make recipes are the perfect solution for your leftover roast One great thing about a Sunday roast is making use of the gorgeous leftovers. I always err on the side of planning for extra portions of our roasts so that I can use the leftovers for family meal. For example, I always buy and roast extra salmon fillets so that I can make fishcakes with the leftovers. For lunch, use leftover roast meats for sandwiches, wraps and salads. For dinners, spread it out further by adding leftovers to grains like quinoa, couscous, rice or pasta bakes.

Don't let your leftovers go to waste and instead, try out these three simple recipes to make another meal out of it!

Tuscan Lamb and Butterbean Soup

Serves 4 | Prep time: 40 minutes

Ingredients:

• 1 Brown Onion
• 2 Sticks Celery
• 1 Large Carrot
• 3 Cloves Garlic, Chopped
• 750ml Chicken Stock
• 1 400g Tin Tomatoes
• 1 Cup Leftover Roast Lamb
• 1 Cup Greens, such as Kale, Spinach or Chard
• Salt and Pepper
• ½ Cup Shaved Parmesan

Instructions:

1. Brown the onion, celery and carrot in a little oil in a stockpot or casserole, until softened, about 10 minutes. Add the garlic and sauté for 2 minutes longer.
2. Add the rest of the ingredients and bring to a simmer. Cook for 30 minutes or on low for up to 2 hours. Season well.
3. Serve with crusty bread and shavings of parmesan.

Lamb, Eggplant, and Quinoa with Berbere Spice

Serves 4 | Prep time: 20 minutes

Ingredients:

• 1 Small Eggplant, Diced
• 2 Tbsp Olive Oil
• 1 Brown Onion
• 2 cloves Garlic, crushed
• 1 Tbsp Berbere Spice Blend*
• 1 Cup Leftover Roast Lamb
• 1 Cup Quinoa
• 1 400g tin Tomatoes
• 1 Tbsp Goat’s Curd, or Yogurt, or Feta Cheese

Instructions

1. Place the eggplant in a roasting tray and drizzle with 1 Tbsp oil. Roast at 180C for 15 minutes.
2. While the eggplant is roasting, sauté the onion in 1 Tbsp oil and add the garlic for a further minute. Add the spice mix to the onion and garlic and stir for a further minute.
3. Add the quinoa, lamb tomatoes and 1 tin of water to the pot. Cover and cook on medium/low for 15 minutes stirring once or twice until the quinoa is cooked through.
4. Serve with the goat’s curd on top.

Note: Berbere or any spicy blend will work great in this recipe.

Working Lunch Salad: Roast Lamb and Pea with Feta with Seeds

Ingredients:

• ½ Cup Leftover Roast Lamb
• 1 Cup chopped Romaine Lettuce
• ½ Cup Baby Peas
• 1 Zucchini
• 1 Tbsp Nuts and /or Seeds
• Wedge Lemon
• 1 Tbsp Greek Feta Cheese
• Hummus, Crackers and Crudites to Serve

Instructions:

1. Place all ingredients in a lunch container
2. Serve with Hummus, crackers and crudites.