ROAST SWEET POTATO AND HAM SALAD

Preparation time 10 mins Cooking time 15 mins Serves 4

4 cups leftover roast sweet

potato wedges

1 cup leftover roast onion wedges 2 Tbsp red wine vinegar

2 tsp honey

3 Tbsp extra virgin olive oil Sea-salt flakes and freshly ground

black pepper, to season

3 cups thinly sliced leftover glazed ham, roughly sliced 1/3 cup whole egg mayonnaise

3 cups watercress sprigs

4 boiled eggs, halved

¼ cup leftover roast almonds,

roughly chopped

¼ cup flat-leaf parsley leaves

1 long green chilli, very thinly sliced

STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Put leftover vegetables on a large oven tray. Put vinegar, honey and 2 Tbsp of the oil in a jar. Secure lid. Shake to combine. Season and drizzle half over vegetables. Roast for 15 minutes or until warmed through.

STEP 2 Meanwhile, heat remaining oil in a large frying pan. Add ham and cook, turning, for 5 minutes or until golden. Set aside.

STEP 3 Spread mayonnaise along base of 4 serving bowls. Top with watercress, vegetables, ham, eggs, almonds, parsley and a little chilli. Season.

STEP 4 Serve remaining oil mixture and remaining chilli on the side.