2 tablespoons olive oil
1 tablespoon honey
1 cup broad beans
1 tablespoon extra olive oil
3 slices prosciutto
2 cups wild rocket
1/2 punnet cherry tomatoesDressing
3 tablespoons each: balsamic vinegar, olive oil
1 small clove garlic, crushed
salt and pepper
Preheat the oven to 180°C. Place the kumara in a roasting dish lined with baking paper. Drizzle over the olive oil and honey and toss to combine. Roast in the oven for 25 minutes, or until the kumara is tender and golden. Set aside to cool.
Meanwhile, bring a medium saucepan of lightly salted water to the boil. Add the broad beans, bring the water back to the boil and blanch for 1 minute. Drain. Run the broad beans under cold water to cool, then peel them.
Heat the extra olive oil in a frying pan over a medium to high heat. Add the prosciutto slices and cook for 1-2 minutes, or until they are crispy. Break the slices into smaller pieces.
To prepare the dressing, combine all the ingredients. Place the rocket, kumara, broad beans, halved cherry tomatoes and prosciutto in a salad bowl. Add the dressing and toss gently.