Festive Grain Bowl with Warm Leftovers & Cranberry Dressing

Ingredients

Grain Base:

• 150g cooked quinoa, bulgur, brown rice, or couscous
• 1 handful (about 30g) SuperValu baby spinach or rocket
• 150g leftover ham, shredded
• 150g leftover beef, sliced or chopped
• 200–250g roasted vegetables (e.g. Brussels sprouts, carrots, parsnips), chopped
• 100g leftover potatoes, cubed and pan-fried for crunch (optional)
• ½ avocado, sliced (optional)
• 2 tbsp toasted nuts or seeds (about 20g)
• 30g SuperValu feta or goat’s cheese, crumbled (optional)

Cranberry Dressing:

• 30ml olive oil
• 15ml lemon juice or apple cider vinegar
• 5g (1 tsp) wholegrain mustard
• 7g (1 tsp) honey
• 1 tsp cranberry sauce
• Salt & freshly ground black pepper, to taste
• 1 small garlic clove, finely grated (optional)

Method

1. Blitz together olive oil, lemon juice (or vinegar), mustard, honey, cranberry sauce, and garlic (if using) until smooth. Season to taste.
2. Gently heat the ham, beef, and roasted vegetables in a pan until warmed through. If using potatoes, pan-fry until crisp and golden.
3. Divide the cooked grains between serving bowls. Layer on the warmed meats and vegetables, followed by potatoes, greens, avocado, nuts or seeds, and cheese.
4. Drizzle generously with the cranberry dressing. Enjoy warm or at room temperature.