Preheat oven to 180°C fanforced (200°C conventional). Put leftover vegetables on a large oven tray. Put vinegar, honey and 2 Tbsp of the oil in a jar. Secure lid. Shake to combine. Season and drizzle half over vegetables. Roast for 15 minutes or until warmed through.
2.
Meanwhile, heat remaining oil in a large frying pan. Add ham and cook, turning, for 5 minutes or until golden. Set aside.
3.
Spread mayonnaise along base of 4 serving bowls. Top with watercress, vegetables, ham, eggs, almonds, parsley and a little chilli. Season.
4.
Serve remaining oil mixture and remaining chilli on the side.