A refreshing salad for post-Christmas celebrations


Enjoy a refreshing rainbow salad, made with leftovers from Christmas Day.

This recipe serves four people.

Preparation time: 20 minutes

Cooking time: 10 minutes

Difficulty: Easy


  • 1 cup leftover cooked lamb, fat removed and meat shredded
  • 10ml Staffords apple jelly
  • 20ml balsamic vinegar
  • 1 pack of noodles or baby marrow noodles, cooked until just done and shocked in ice water to stop cooking and drained
  • 4 to 6 raw Brussels sprouts, finely shredded
  • 4 to 6 button mushrooms, thinly sliced
  • ½ yellow pepper, thinly sliced
  • 1 large carrot, peeled and grated
  • 1 large avocado, diced
  • 2 cooked beetroots, diced
  • 3 spring onions, thinly sliced
  • 2 tablespoons of pumpkin or sunflower seeds
  • 2 tablespoons of leftover festive nuts, roughly chopped
  • 2 tablespoons of dried cranberries
  • 2 tablespoons of pomegranate seeds
  • A big handful fresh herbs (parsley, basil, mint, chives), roughly chopped.


  • ¾ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 2ml Staffords garlic paste.


  • Whisk together all the dressing ingredients
  • Heat lamb in a frying pan with a drizzle of olive oil. Add the apple jelly and balsamic vinegar, allow to caramelise
  • Combine remaining ingredients on a platter, top with the lamb and dressing and serve immediately.

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