Salad saviours


By Jan Bilton

According to an Electrolux group survey, one-third of all the food the world produces ends up in the bin. However, one-ninth of the world’s population does not have enough food to lead a healthy active life. Something to think about when emptying the festive food scraps into the trash. These lovely leftovers can be frozen and added to casseroles or soups at a later date. Meat left-overs can often be added to vegetables or fruits and served as salads. Waste not!


Calendula petals add flavour and colour to this salad. They’re optional of course but the petals are loaded with antioxidants.

What’s Left Spanish Summer Salad

Dressing: 3 large garlic cloves, crushed

pinch each: sugar, chilli powder

1/2 cup each: red wine vinegar, olive oil

Croutons: 8 slices sough dough or French stick

1/4 cup olive oil

2 cloves garlic, crushed

1/4 teaspoon dried oregano

Salad: 2 large tomatoes, coarsely chopped

1/3 telegraph cucumber, diced

1 each: large red and green capsicums, seeded and diced

4 shallots, diced

1/4 cup each: chopped parsley, mint

1 1/2 cups diced ham

2 hard-boiled eggs, peeled and coarsely chopped

To make the dressing, whisk the garlic, sugar, chilli powder and vinegar to combine. Gradually whisk in the oil.

To make the croutons, preheat the oven to 180°C. Combine the olive oil, garlic and oregano. Brush on both sides of the croutons. Place on an oven tray and bake for 5 minutes. Turn the croutons over and continue baking for 5 minutes or until golden and crisp. Cool.

Combine the salad ingredients on a platter. Just before serving, add the croutons, drizzle with a little of the dressing and lightly toss. Serves 4.

  • Jan Bilton is an award-winning, professional food writer. For more of her recipes visit her website here.

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