Salads 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
- 1 lb (450 g) drained baby pickled beetroot (beets) – about 650 g (1 lb 7 oz) before draining
- 2 tablespoons pomegranate molasses
- 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.
- 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
- 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.