Left-Overs – Pot-Roast Salad.
1 cup pulled meat from lamb or goat pot-roast.
1 cup left-over roast pumpkin chopped into medium size pieces.
10 cherry tomatoes sliced into quarters.
1 small fresh Lebanese cucumber roughly chopped into medium size pieces.
1 stick of celeriac tops chopped into small pieces.
2 sprigs flat leave parsley roughly chopped.
6 stalks of fresh chives roughly chopped.
1/4 of a cup baby watercress tops.
Place all of your ingredients in a salad bowl and lightly toss.
Serve topped with the dressing of your choice.