Sauteed Chestnut and Apple salad with Leftover Roast Meat

Ingredients

• 1 drizzle of olive oil

• 2 tsp of red wine vinegar, plus 1 tbsp for the dressing

• 200 g of roast meat (whatever you have leftover, such as goose, pork, turkey, beef)

• 90 g of mixed watercress salad

• 2 tbsp of walnut oil

• 1 apple, cored and cut into wedges

• 150 g of cooked chestnuts

• 2 tsp of caster sugar

2 servings

Calories~775 kcal

Protein~30 g

Carbs~60 g

Fat~45 g

Fiber~8 g

Sugar~20 g

Total recipe

Calories~1,550 kcal

Protein~60 g

Carbs~120 g

Fat~90 g

Fiber~15 g

Sugar~40 g

Method

• Step 1

  Heat the olive oil in a large frying pan and sauté the apple until golden. Add the chestnuts, followed by the sugar and vinegar and a small pinch of salt. Cook until golden and sticky then set aside. Add a little more oil and the roast meat to heat through – and season.

• Step 2

  Arrange the salad leaves in a big serving dish and add the hot ingredients.For the dressing, whisk 1tbsp red wine vinegar with the walnut oil and season. Add to the salad, to taste, and gently toss through.