This clever way of serving the salad in a
jar, or any tall container, with the dressing
at the bottom means the salad won’t get
soggy. Ideal for a work lunch or picnic.
Preheat the oven to 200°C/400°F/gas mark 6.
Place the sweet potatoes on a baking tray and toss with half of the olive oil. Roast for 20 minutes until they are cooked through and can easily be cut with a knife.
Hard boil the eggs by placing them in a small saucepan and just covering the eggs with cold water. Bring the water up to a boil, then reduce the heat to a simmer
and cook for 7 minutes. As soon as the eggs are cooked, drain off the hot water, then cool them rapidly under cold running water. Let the cold tap run over them for
about 1 minute, then leave them in cold water for about 2 minutes, until they’re cool enough to handle. Peel and cut into quarters.
Cook the asparagus tips in salted boiling water for 2 minutes, then cool under cold running water. The asparagus should still have a crunch. Place in a bowl
with the sliced carrots, radishes and red onion and toss in the remaining olive oil.
In a Kilner jar, add the paleo mayo first, then add the sweet potatoes, vegetables, hard-boiled eggs and ham in layers. Add the salad leaves last.
To serve, just tip into a bowl and toss to evenly coat the salad in the dressing.