6 2008-07-24T00:02:09+01:00 A fresh idea for using up leftover meats in the summer. 129 Serves 4 * [[400g]] potatoes, peeled and cut into chunks * [[200g]] fine green beans, top and tailed * [[250g]] green salad such as rocket or watercress * [[300g]] cooked turkey meat, shredded * [[100g]] feta [[cheese]], crumbled * 6 dried figs, finely sliced * 2 tablespoons black olives, pitted * 2 tablespoons [[nuts|pistachios]], shelled Dressing: * 2 tablespoons extra virgin [[olive oil]] * 1 tablespoon red wine or [[balsamic vinegar]] * A pinch of [[salt]] * Freshly ground [[black peppercorns|black pepper]] * 1 teaspoon Dijon [[mustard]] * 1 teaspoon horseradish sauce * dash of water or dry white wine # Cook the potatoes and beans in salted, simmering water until tender, drain and return to the still-warm pan, off the heat. # To make the dressing, whisk the olive oil, vinegar, salt, pepper, mustard, and horseradish in a bowl, and add a dash of water or wine to thin it out. # Toss the leaves in half the dressing and scatter over four dinner plates. Toss the turkey, beans and potatoes in the remaining dressing and arrange on top. # Scatter with feta cheese, figs, olives and pistachios, tweak a few of the green leaves out from under everything, and serve. No matter where you go throughout Europe, every country has its own version of a café salad; scattered seemingly at random on a big plate, using up all the ‘bits and pieces’ and freshening them up with leaves and crunchy vegetables. This one uses turkey, but you could just as easily base it on any leftover roast meat, ham, or charcuterie. true true false false false false true false false 3.00777985880996974499351678432503 6941 20877.0 2 false approved jill@lovefoodhatewaste.com 1b902150de472387 6 false Jill Dupleix