Christmas salad

Use up leftover turkey, roast chicken and stuffing in this fresh little salad which is a mouthful of something light if you're all feeling a bit (Christmas) goosed. Don't be put off by the 30 minute-timing on this one - it's beyond easy to assemble. Once you've made the crispy onions (which are a cinch but take all the the time), the only thing left to do is raid the Christmas fridge and pull it all together in a flash. Nice as part of a Boxing Day buffet. 

Serves 4

1 onion
3 or 4 handfuls of baby spinach leaves
a handful of mint leaves
a handful of coriander leaves
1 pomegranate
3 or 4 handfuls of turkey or chicken breast
a handful of leftover gluten-free stuffing
salt and pepper
olive oil

Takes 30 minutes

1. Show the kids how to peel the onion. Half and slice it into thin rounds. Drizzle a little oil in a frying pan and slowly crisp up the onions until golden (about 30 minutes). The kids can be on onion watch and stir them on and off with a wooden spoon.

2. While they're cooking, assemble the rest of the salad on a platter. Get the kids to rip up the spinach and herbs with their hands and toss. Add the pomegranate seeds then roughly shred over some nice white turkey breast meat or roast chicken. Crumble over the stuffing and sprinkle over the crispy onions. Season generously with salt and pepper and drizzle with olive oil before serving.