Our daughter loves roast vegetables, so we often batch-cook trays of them at the end of each week to use up any hardy vegetables we might have left over, and to extend their shelf-life, not least because a container of roast veg in the fridge is a useful tool for speedy midweek meals. One of my favourite ways to use them up is in a simple, wholefood salad. Working through my cupboards, I’ll pick any other ingredients that jump out at me, combine them with a pulse and/or grain and turn them into this nourishing, one-bowl-wonder.
