Shredded salad with ham

THIS shredded vegetable salad with ham and mustard uses up plenty of leftover vegetables. It serves four.

INGREDIENTS:

2 teaspoon Dijon mustard 1 tablespoon white wine vinegar 1 tablespoon finely chopped shallot 3 tablespoon buttermilk or low-fat yoghurt 2 tablespoon olive oil ½ celeriac peeled or two stalks of celery 1 carrot, peeled ½ bunch radishes 8 brussels sprouts 1 bunch watercress 200g cooked ham 3 tablespoons pumpkin seeds

METHOD:

Start by making the dressing. Combine the mustard, vinegar, shallot and buttermilk at the bottom of your salad bowl, then slowly whisk in the oil until everything is incorporated. Season with a little salt and pepper.

Grate the celeriac and carrot and place in the bowl. Finely slice the radishes and brussels sprouts and roughly chop the watercress. Shred the ham with your fingers and add to the bowl. Mix everything well and check the seasoning. Sprinkle over the pumpkin seeds and serve. – The Telegraph