Jalapeño, salsa verde & pork potato salad

Serves 8-10

Ready in under half an hour, this vibrant salad is perfect for using up any leftover roast pork (or any other Christmas meat!)

You will need

900g baby potatoes 5tbsp olive oil 2tbsp red wine vinegar 1 garlic clove, crushed 1tbsp capers 2tsp Dijon mustard 2 fresh jalapeño chillies, sliced or 2tbsp of jarred jalapeños 1 x 25g bunch basil 1 x 25g bunch mint 1 x 25g bunch parsley 450g leftover roast pork, pulled or cut into chunks 150g prunes, halved 75g rocket or watercress

How to do it

1 boil the potatoes until tender. drain and set aside. 2 to make the salsa verde, pulse the oil, vinegar, garlic, capers, mustard, half the jalapeños and the herbs in a food processor to form a paste. 3 in a bowl, mix the potatoes with a few tbsps salsa verde. Warm the pork, then mix into the potatoes with the prunes. stir in the rocket, top with remaining jalapeños and drizzle over more dressing.

Calories 225-281cals Fat 9-11g Sat fat 2-2.5g Cost per serving 72p

Leftovers? Ditch any old salad leaves, chop up the potatoes and fry the whole thing for a tasty brunch – serve with fresh leaves or a poached egg!