CHRISTMAS LEFTOVERS ABUNDANCE BOWL WITH ORANGE TAHINI MAYONNAISE

This recipe came about as I frantically cleared my fridge before going home for the Christmas holidays. I had just co-hosted F.east - a supper club/film club which myself and my friend kicked off with a festive theme, so my fridge was chocka full of leftovers. This recipe is more inspirational than it is instructive. There’s really not a lot to it, but I want to inspire you all to face your fate with leftovers, and make each days ingredients more delicious than the previous. The key to keeping the same ingredients from becoming boring and monotonous is in the dressings. Chutneys and dressings instantly transform a meal and are the quickest thing to make. Each day after Christmas, experiment with different dressings, jams, chutneys and slaws to ensure the sight of sprouts and chestnuts doesn’t make you want to eat your stocking.

INGREDIENTS
Serves One

3/4 Cup Shredded Chicken or Turkey (or other cold meat of choice)
1/4 Cup Coconut Brussels Sprouts / Boiled Brussels Sprouts / Seared Brussels Sprouts
1/2 Cup Leftover Roasted Vegetables (parsnip/carrot/sweet potato/beetroot)
1/4 Cup Chestnuts, roasted
1-2 Handfuls Fresh Spinach Leaves, or choice of other leaves
2 Handfuls of Mung Bean of Alfalfa Sprouts, optional

ORANGE TAHINI MAYONNAISE DRESSING (BEST EVER)

3 Tablespoons Tahini
Juice of Half Fresh Orange (zest, optional)
3 Tablespoons Olive oil
3 Tablespoons Cold Filtered Water
1 Teaspoon Lemon Juice
1/2 Teaspoon Raw Honey or Manuka Honey
1/2 Teaspoon Tamari or a Pinch of Himalayan Pink Salt
2 Teaspoons Poppy or Chia Seeds, optional

METHOD
This is one of those recipes that is so easy it feels like cheating. Simply choose your ingredients (or find whatever you have leftover in the fridge) and combine them all nicely in a bowl. Start by arranging the leaves across the base of the bowl and then build it up with the meat and vegetables. You can also add pulses, nuts and seeds if you have them. 

For the dressing, place all of the ingredients into a blender or food processor and blend until smooth. Transfer to a bottle or a jug and stir continuously, adding a little more oil or water to thin it, depending on how you prefer the texture. 

Drizzle the dressing over the salad and either serve like that, or take a few minutes to coat the salad ingredients in the dressing, tossing and mixing the meat and vegetables with your hands.

Top with chopped nuts and seeds (even tastier if you toast them in tamari) and enjoy.