LOVE YOUR leftovers

Not sure what to do with the remaining food? Take inspiration from these tasty tips

GROCERIES

PONZU SAUCE Drizzle a little over salads to add an umami flavour or in noodle dishes.

QUINOA Use in salads or as an alternative to porridge or rice.

SEAWEED Cut into strips and use in salads, use to make healthy veggie or tuna sushi rolls.

PESTO Use in dressings, as a spread over pizza bases or toss through fresh pasta with steamed seasonal vegetables.

TACO SHELLS Bake and crush into pieces to use in salads or heat up and fill with a mince and bean taco filling topped with shredded lettuce and chopped tomatoes.

VEGETABLE STOCK Use in soups and sauces.

CAPERS Finely chop and use in dressing or use in pasta sauces or sprinkle a few as an addition to your favourite healthy pizza toppings to add a flavour hit.

MOZZARELLA Cut into small pieces and use salads or slice for toasted sandwiches.

FRUIT & VEGETABLES

GINGER Use in dressings, stir-fries, soups or casseroles.

RADISHES Thinly slice and use in salads or munch on as a snack.

BASIL, CORIANDER AND PARSLEY Roughly chop and use in salads. Finely chop and use in salad dressings.

LIME AND LEMON Cut wedges and add to your water bottle or squeeze and use in dressings.

COS LETTUCE Use in salads or as a lower carb alternative to wraps.

CAPSICUM Slice or chop and use in salads or on sandwiches.

CHILLI Use in dressings or stir-fries.

EDAMAME Steam or microwave as a snack.

SHALLOTS Use in dressings, salads or stir-fries.

AVOCADO AND SOURDOUGH Mash and spread over toast. Top with sliced tomatoes, sprinkle with pepper and a few basil leaves and serve as a quick brekkie or snack. ■