Preparation time: 5? minutes
Cooking time: 30 minutes
400g Chantenay carrots, scrubbed (leave whole if small; quarter lengthwise if large)
2 tbsp olive oil
? tsp Dijon mustard
1 tsp runny honey
1 tbsp fresh lemon juice
2 large handfuls of salad leaves, including some rocket
4-6 slices prosciutto ham
Shavings of Parmesan cheese
Salt and pepper
What to do:
- Preheat the oven to 220?C/Gas Mark 7.? Toss the prepared Chantenay in 1 tablespoon of the olive oil, along with a little salt and pepper, transfer to a roasting tin and cook in the oven for 20-30 minutes, turning once, until cooked through.
- While the carrots are roasting, prepare the vinaigrette.? In a small bowl, mix together the mustard, honey and lemon juice.? Whisk in 1 tablespoon of olive oil and set aside.
- When the Chantenay are cooked, remove them from the oven.? Set aside and leave to cool.
- When you are ready to serve the salad, toss the salad leaves and Chantenay in the prepared vinaigrette, along with a little salt and pepper, and arrange in a serving dish. Top with some torn slices of prosciutto and shavings of Parmesan cheese.