4 cups leftover roast sweet potato wedges
1 cup leftover roast onion wedges
2 Tbsp red wine vinegar
2 tsp honey
3 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
3 cups thinly sliced leftover glazed ham, roughly sliced
⅓ cup whole egg mayonnaise
3 cups watercress sprigs 4 boiled eggs, halved
¼ cup leftover roast almonds, roughly chopped
¼ cup flat-leaf parsley leaves
1 long green chilli, very thinly sliced
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.
Meanwhile, heat remaining oil in a large frying pan. Add ham and cook, turning, for 5 minutes or until golden. Set aside.
Spread mayonnaise along base of 4 serving bowls. Top with watercress, vegetables, ham, eggs, almonds, parsley and a little chilli. Season.
Serve remaining oil mixture and remaining chilli on the side.