Ingredients
- 1 cup shredded roasted free range meat and ¼ cup of the roasting juices or gravy
- 4 mini soft tacos
- ¼cup Persian feta in (chilli) oil
- 1 tbsp sambal oelek paste
- 100g micro herbs, or salad greens
- thinly sliced cucumber
Leftover roast meat tacos
Depending on whether you’re serving this from a leftover or whole roast, it will make 4-12 tacos.
Serve everything separately at the table to make the taco night a shared experience.
Method
To prepare, crush feta in some of the oil with a fork to make a “sauce”, top with sambal paste.
Warm shredded roast meat in some of the roasting juices or gravy, either in the oven or in the microwave.
Warm tacos in a microwave, according to intructions on packet. Arrange ingredients on separate plates and platters.
To assemble and serve, place taco on a plate, top with greens (and cucumber if using), shredded roast and the feta-sambal sauce. Wrap it up and enjoy.
Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine.
Submitted byMartyna Candrick
Tips and Tricks
As a general rule, try and buy only so much cheese as you can eat in two sittings. This will reduce the need for long cheese storage and reduce the chance of wastage.
A great way to use up extra salad greens is to throw them into a smoothie for breakfast – your body will thank you for the extra nutrition and you wont be able to taste the difference.
