250g pkt 90-second microwave brown rice (or leftover cooked rice)
80ml (1/3 cup) extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
2 tablespoons natural sliced almonds, toasted
380g leftover roast pumpkin, warmed
140g leftover roasted baby carrots, warmed
1 leftover roasted red onion, warmed
100g leftover roasted cherry tomatoes, warmed
400g sliced ham off the bone
Large handful of mixed salad leaves
Heat the rice in the microwave following the packet instructions. Set aside to cool slightly. Whisk the oil, vinegar, mustard and honey in a jug until well combined. Season and set aside.
Step 2
Place the leftover roasted vegetables in a large bowl. Slice or chop the ham and add to the vegetables along with the salad leaves and warmed rice. Gently toss until combined. Transfer to a serving platter or plates. Drizzle with the dressing
Use up any Christmas leftovers in this delicious ham and roast vegetable salad.
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