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Recipe

Roast Snack Pack

15
Mins
Prep time
15
Mins
Cook time
1-2
Serves

This is a great way to use up leftovers from a roast – throw in meat, potatoes and veg! If you have lots of herbs to use up, whizz up some pesto by adding oil, garlic and nuts.

Bread & Grains
Vegetables
Vegetarian
Roast Snack Pack

This roast snack pack is an easy use it up recipe that transforms your leftover roast into a tasty plate inspired by the classic snack pack. It’s perfect for when you have bits and pieces from Sunday’s roast and need a clever way to avoid food waste. It’s so easy to crisp up the meat with spices and layer it over potatoes with garlic yogurt and pickles. This recipe is also endlessly flexible as you can swap the meat for whatever you have or use any roast vegetables. So, when you’re facing leftover roast meat and potatoes that need using, give this roast snack pack a try!

Need

Leftover roast meat – 100-150g per person
Potatoes – 200g per person
Pickled veg
½ cup yogurt
1 clove garlic
1-2 tbps of tahini
Dill and parsley to garnish (optional)
½ tbsp ground cumin
½ tbsp ground coriander
Lemon wedge
Salt & pepper

How

  1. Cut your potatoes into wedges, drizzle with oil and roast until golden, or warm-up leftover ones in the oven!
  2. Slice your leftover roast meat into chunks and add to a hot pan with heat a drizzle of oil. Stir often, trying not to let it stick on the base.
  3. When the meat is looking golden (about 3-4 mins), add the spices and some salt and pepper. Continue to stir until fragrant.
  4. While the meat cooks, combine yoghurt with minced garlic and a squeeze of lemon. Season to taste.
  5. To assemble, place the potatoes on a plate and top with meat. Then drizzle over the garlic yogurt and a couple of spoons of tahini, and top with herbs and pickles. Enjoy!
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