Air-dried ham and salad of roasted roots with caper dressing

Serves: 4

Edit

Update

Cancel

Total Time: 60

Prep Time: 20

Cook Time: 40

• FOR THE ROASTED ROOTS
• 4 tablespoon(s) extra virgin olive oil
• 4 large carrots, trimmed, peeled and quartered lengthways
• 4 large parsnips, trimmed, peeled and quartered lengthways
• 1 large onion, peeled and cut into thin wedges
• several bay leaves and sprigs of thyme
• 1 head(s) garlic, broken into cloves
• sea salt, black pepper
• FOR THE SALAD
• I scant tbsp lemon juice
• 4 tablespoon(s) extra virgin olive oil
• 1  heaped tbsp capers (rinsed well)
• 2 tablespoon(s) chopped flat-leaf parsley
• 4 handful rocket leaves
• 8 slice(s) air-dried ham

Method

1. Heat the oven to 220ºC (200ºC fan oven) gas mark 7. Pour 2 tablespoons of olive oil into a heavy-duty roasting dish on the hob over a high heat. Add the carrots and parsnips and fry for 10 minutes, stirring until almost coloured. Add the onion halfway through.
2. Toss in the herbs and garlic, season, pour over 2 tablespoons of oil and roast for 30 minutes, stirring halfway through, until golden on the outside and soft within. Squeeze out the insides of the garlic cloves to eat them.
3. Leave to cool for 10-15 minutes, while making the dressing.
4. Combine the lemon juice, olive oil, capers and parsley in a bowl. Divide the vegetables between four plates, with a handful of rocket leaves per portion. Spoon over the dressing and drape 2 slices of ham alongside each salad. Recipe by Annie Bell

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!