Chantenay, prosciutto & rocket salad

Add salty prosciutto to a peppery rocket salad with sweet chantenay carrots and mustard and you've got a healthy and unusual salad!

Serves: 4
Preparation time: 5 minutes
Cooking time: 30 minutes

What you need:

• 400g Chantenay carrots, scrubbed (leave whole if small; quarter lengthwise if large)
• 2 tbsp olive oil
• ½ 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 you do:

1. Preheat the oven to 220ËšC/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.
2. 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.
3. When the Chantenay are cooked, remove them from the oven. Set aside and leave to cool.
4. 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.

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