Waste not Autumnal Salad

If you’ve ever looked at your leftover veg and thought, “Well, that’s heading for the bin,” think again. Those radish tops, beetroot stems, or stray sprouting broccoli florets are secretly delicious—they just need a bit of love (and a splash of hot oil) to shine. This salad is all about turning the forgotten into the fabulous.

For the tempura:
Start by gathering anything leafy, herby, or soft-vegetably from your fridge.  For me that’s 150g of mixed tops, leaves, or stems—radish, beetroot, and carrot tops are my favourites. Add 160g of leftover soft herbs, a handful of parsley, dill, chervil, or coriander, and 100g of leftover soft veg like sprouting broccoli or cauliflower florets. These are your hidden treasures.

Wash everything thoroughly, then lay it on a clean tablecloth to dry. Meanwhile, heat 300ml of vegetable oil in a heavy saucepan to 180°C.

For the batter, whisk together 50g rice flour, 50g cornflour, and 200ml ice-cold soda water until smooth. Keep it frosty; the cold batter is what gives tempura its signature crispness.

When the oil is ready, coat your veg in the batter and gently lower it in using a dry spoon. Fry for 1-2 minutes until golden and irresistible. Remove, sprinkle with sea salt and cracked black pepper, and resist the urge to eat it all immediately.

For the pesto:
 I’ve blitzed up leftover black cabbage leaves from Sunday roast prep with toasted chestnuts and a drizzle of rapeseed oil. The result? A rich, nutty, vibrant sauce that’s the perfect foil for the crunchy tempura.

Serve the golden veg alongside the quick pesto -no waste, all taste.