4 sweet potatoes, peeled and cut into discs
4 slices parma ham, roughly chopped
1 tablespoon chopped rosemary
Salt and pepper
Olive oil
Drizzle a baking tray with olive oil. Arrange the sweet potatoes on a tray, sprinkle with rosemary and season with salt and pepper. Drizzle with olive oil and bake in a hot oven until soft – about 15 minutes – turning occasionally.
Heat some olive oil in a frying pan until hot and fry ham until crispy.
Mustard Vinaigrette
1 tablespoon wholegrain mustard
2 tablespoons honey vinegar or 2 tablespoon white wine vinegar &
1 tablespoon honey
1/3 pint olive oil
Salt and pepper
1 tablespoon chopped chives
Arrange slices of the sweet potatoes on a plate, sprinkle over crispy parma and drizzle with the dressing.
