Name: Roast sweet potato and ham salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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; ⅓ 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

A salad that gets rid of leftover glazed ham, roast onion, sweet potato wedges and almonds? Count us in.

Looking for more recipes that use up Christmas leftovers?

Ingredients

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

⅓ 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

Method

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.

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

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

Serve remaining oil mixture and remaining chilli on the side.

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