Light Healthy Roasted Ham and Vegetable Salad

This is a recipe that I adapted from a Weight Watchers recipe that was originally a vegetarian recipe.

• Ready In: 1 hr 10 mins
• Serves: 1

Ingredients

• 1  cup pumpkin, cubed
• 200  g new potatoes, quartered
• 1  zucchini
• 1  carrot
• 6  cherry tomatoes
• 1⁄2 cup couscous
• 1  teaspoon olive oil
• 1⁄4 garlic clove, crushed
• 2  teaspoons vinegar
• 1  teaspoon Dijon mustard
• 50  g ham, shredded

Directions

1. Cut zucchini and carrot into chunks.
2. Bake all vegetables (except for tomatoes) at 200 C (400 F) for 40 minutes.
3. Add tomatoes and ham to vegetables and mix through before placing back in the oven for a further 10 minutes.
4. Meanwhile, combine oil, garlic, ginger and mustard for dressing.
5. Measure couscous into a bowl and pour the same amount of boiling water over the top of it, cover this with a tea-towel and leave to soften.
6. Serve the couscous onto plates and then add the vegetables to the top of this, then finally, drizzle the dressing over the top of the vegetables.