Ingredients

Method

• 1.5 kg Easy-carve Woolworths medium gammon
For the mustard sauce:
• 40 g sugar
• 3 T vinegar
• 2 t mustard powder
• 1 egg, beaten
For the ginger and sesame-roasted vegetables:
• 3 T olive oil
• 2 t balsamic vinegar
• 100 g baby tomatoes
• 3 garlic cloves, crushed
• 2 baby marrow, halved lengthways
• 8 portabellini mushrooms, thickly sliced
• 1 brinjal, thickly sliced
• 1 red pepper, cut into thick strips
• 1 yellow pepper, cut into thick strips
• 1 green peppers, cut into thick strips
• 6 patty pans, halved
• 2 carrots, cut lengthways
For the dressing, mix:
• 1 cup olive oil
• 2/3 cup soya sauce
• 2 t sesame oil
• 2 T honey
• 1 t fresh ginger chopped
• 1 T sesame seeds, toasted
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 180°C. Cook the gammon according to the packet instructions.

To make the mustard sauce, place the ingredients in a bowl over a pot of simmering water. Stir until thickened.

To make the roast vegetables, toss the baby tomatoes and garlic with 1 T olive oil and the balsamic vinegar and roast for about 5–10 minutes, or until blistered, and set aside.

Toss the remaining vegetables in the remaining olive oil and grill in a hot griddle pan until charred on each side. Pour over the dressing and serve immediately.