Everything tastes better with cheese…including last night’s roast dinner! Dressed up with some garlicky croutons and a zesty lemon-mustard dressing, your leftover roast meat and potatoes will be even yummier than they were the night before.
Ingredients
Method
To make buttermilk curd, stand carton in a medium saucepan. Fill halfway with water. Slowly bring to the boil on medium heat, then simmer for 35–40 minutes. Remove carton carefully. Cool, then refrigerate unopened overnight until cold.
Carefully open buttermilk carton and place curd into a fine strainer over a bowl. This will separate the curds and whey (the liquid). Place the whey in a lidded jar and transfer curd to a clean bowl.
For dressing, add oil, lemon juice and mustard to the whey in the jar. Shake well. Season with salt and pepper.
Transfer curd from strainer to a clean bowl. Add lemon zest and season. Whisk lightly. Cover and refrigerate.
To make croutons, place butter and garlic in a large frying pan on medium heat. Add bread. Cook, tossing, until golden brown. Transfer to a plate lined with paper towel.
To serve, combine leftovers, capers, herbs and whey dressing in a large bowl. Spoon curd among serving plates. Top with salad and scatter with croutons.
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