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Ingredients

pumpkins (cut into 1" cubes): 1 cup (cubed)
red potatoes: 200 g (quartered)
zucchini squash: 1 whole squash
carrots: 1
cherry tomatoes: 6
couscous: 1/2 cup
olive oil: 1 tsp
garlic: 1/4 clove (crushed)
distilled vinegar: 2 tsp
Dijon mustard: 1 tsp
cured ham: 50 g (shredded)

Light Healthy Roasted Ham and Vegetable Salad

Credit: Food.com

User rating:

  • Prep Time
    20 min
  • Cook Time
    50 min
  • Servings
    1 serving(s)

Tags

Dinner, Lunch

  1. Cut zucchini and carrot into chunks.
  2. Bake all vegetables (except for tomatoes) at 200 C (400 F) for 40 minutes.
  3. Add tomatoes and ham to vegetables and mix through before placing back in the oven for a further 10 minutes.
  4. Meanwhile, combine oil, garlic, ginger and mustard for dressing.
  5. Measure couscous into a bowl and pour the same amount of boiling water over the top of it, cover this with a tea-towel and leave to soften.
  6. Serve the couscous onto plates and then add the vegetables to the top of this, then finally, drizzle the dressing over the top of the vegetables.

What else can I make with these ingredients?

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