Light Healthy Roasted Ham and Vegetable Salad

1. 1

   Cut zucchini and carrot into chunks.

2. 2

   Bake all vegetables (except for tomatoes) at 200 C (400 F) for 40 minutes.

3. 3

   Add tomatoes and ham to vegetables and mix through before placing back in the oven for a further 10 minutes.

4. 4

   Meanwhile, combine oil, garlic, ginger and mustard for dressing.

5. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.