Eat the Week: Every meal, every daySalads can be pretty dull, but there’s no chance of that with this one, which transforms left-over meat into a whole new meal. It’s worth trying to save a bowl of pork, lamb or beef from your Sunday roast or barbecue – they all work well. For a bit of extra heat, add more chilli flakes and Tabasco sauce.

  • Yield: 6
  • Preparation Time: 3 Minutes
  • Cooking Time: 5 Minutes


  • 12 oz (350 g) cooked pork, lamb or beef
  • dash of olive oil
  • ½ teaspoon chilli flakes
  • small dash of Tabasco sauce
  • 1 teaspoon runny honey
  • 1 tablespoon black sesame seeds
  • 7 (200 g) lamb’s lettuce
  • 1 small red Asian shallot, thinly sliced
Sticky Pickled Beetroot
  • 1 lb (450 g) drained baby pickled beetroot (beets) – about 650 g (1 lb 7 oz) before draining
  • 2 tablespoons pomegranate molasses
How to Make It
  1. Take the left-over meat and use two forks to pull the meat apart, shredding it. Add to a hot frying pan with the olive oil, some salt and pepper, chilli flakes and Tabasco and cook on high for a couple of minutes until the meat starts to darken and go crisp. Add the honey, along with the black sesame seeds, and cook for another minute.
  2. Meanwhile, in another pan, warm the beetroot with the pomegranate molasses for 2–3 minutes, then season with a generous sprinkling of black pepper. Add the meat and stir in well
  3. Arrange a bed of lamb’s lettuce and shallot slices on a platter, then stack the shredded meat and sticky beetroot on top. You’ll have the perfect combination of sweet and sour: sweet from the honey and sour from the pomegranate molasses.

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