Roast Lamb becomes Winter Salad with Barley
Leftovers from a lamb roast combined with some barley (or grain of your choice, e.g. rice) can be transformed into a wonderful warm winter salad.
Keeping it to one saucepan.
To minimise washing up - as it is not fun cooking and washing up alone, I sometimes go to extreme lengths to save on washing up. You can choose to boil the Barley in the same saucepan used for the rest of the meal, or cook the Barley separately. I cooked the Barley and then 5 minutes before it was complete, I added the Brussel Sprouts, so I didn’t need a separate dish to cook them. The result was having to hunt for the Brussel Sprouts from the bottom of the strainer!