Sunday roast salad

Ingredients

2 leftover cooked Yorkshire puddings
200g leftover roasted veg (we used carrots)
150g leftover green veg (we used peas)
2 tbsp Co-op extra virgin olive oil
1 tbsp cider vinegar
1 tsp Co-op wholegrain mustard
300g leftover roast pork, shredded
1 Co-op Braeburn apple, cut into matchsticks
120g pack Co-op watercress, spinach and rocket salad

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6
2. Tear the Yorkshires into chunks and spread out on a baking tray
3. Bake for 8-10 mins, until crunchy, then set aside
4. In a nonstick pan, fry the leftover roasted and green veg over a high heat for around 3-4 mins, until warmed through
5. Make a dressing by whisking together the olive oil, cider vinegar and mustard
6. Gently toss the shredded pork with the apple, warmed veg and salad leaves
7. To serve, arrange the salad on a platter or large plate, top with the Yorkshire pudding croutons and drizzle over the dressing