JAMON & VEGETABLE SALAD WITH HORSERADISH DRESSING

PREP + COOK TIME 55 MINUTES (+ COOLING) SERVES 6

8 baby beetroots (200g)

8 baby carrots (225g), trimmed 4 spring onions (100g), trimmed,

halved lengthways

170g mini vine sweet capsicums,

halved, seeded

1 tablespoon extra virgin olive oil 200g asparagus, trimmed, halved

lengthways

150g sugar snap peas, trimmed 125g rocket

4 red radishes (140g), sliced thinly 8 thin slices jamon (100g)

½ cup (50g) walnuts, toasted

180g tub persian fetta, drained,

crumbled

HORSERADISH DRESSING

1 clove garlic, crushed

2 teaspoons dijon mustard 2 teaspoons wholegrain mustard 1 tablespoon horseradish cream 1 tablespoon sherry vinegar

¼ cup (60ml) extra light olive oil 2 tablespoons extra virgin olive oil 2 tablespoons pouring cream 1 Preheat oven to 220°C/200°C fan. Oil a large oven tray.

2 Trim stalks and tails from baby beetroots; wash well. Halve any large beetroots. Wrap beetroots in foil. Place beetroots on a second ungreased oven tray. Bake for 10 minutes.

3 Place carrots, spring onion, capsicum and oil in a medium bowl; toss to coat. Place on oiled tray; season. Bake for 20 minutes or until all the vegetables are tender. Add asparagus to tray with carrots. Bake for 5 minutes or until just tender. Cool beetroot for 10 minutes; peel.

4 Meanwhile, make horseradish dressing.

5 Pour boiling water over peas in a medium heatproof bowl; stand for 1 minute. Drain. Refresh in another bowl of iced water; drain.

6 Line a serving platter with rocket, top with roasted vegetables, radish, peas, jamon, walnuts and fetta. Serve drizzled with horseradish dressing.

HORSERADISH DRESSING

Whisk garlic, mustards, horseradish and vinegar in a medium bowl. Gradually whisk in oils, then cream; season to taste.