Warm root vegetable and parma ham salad with yogurt dressing
SERVES 4. HANDS-ON TIME 30 MIN, OVEN TIME 45 MIN
Heat the oven to 200°C/180°C fan/gas 6. Put 500g carrots, quartered lengthways, 400g parsnips, quartered lengthways, 6 banana shallots, halved lengthways, 4 fresh thyme sprigs and a bashed garlic clove, still in its skin, in a roasting tin. Drizzle with extra-virgin olive oil, season well with salt and pepper and roast in the oven for 45 minutes. Tear 200g crusty bread into 4cm pieces and add to the tin for the final 15 minutes. Meanwhile, fry 6 pieces of parma ham in a splash of olive oil for 2-3 minutes on each side until crisp, then set aside.
For the dressing, mix 50g natural yogurt with ¼ finely chopped shallot, ½ tsp dijon mustard and 1 tbsp extra-virgin olive oil in a small bowl. When the veg are ready, squeeze the roasted garlic clove out of its skin into the dressing and whisk. Season with salt and pepper and toss with the warm veg and bread. Break the parma ham into shards and scatter over to serve. PER SERVING 312kcals, 10.9g fat (2g saturated), 11.8g protein, 38.3g carbs (9.9g sugars), 1.3g salt, 7.1g fibre
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