Spring onion and Spanish ham salad with sherry dressing

Method

1. Heat the oven to 170°C/fan150°C/gas 3½. Toss the spring onions in a bowl with 1 tbsp of the olive oil, lay out on a baking sheet and roast for 20 minutes or until golden and soft. Leave to cool slightly. 
2. Meanwhile, put the potatoes into a pan of water, bring to the boil, then cook for around 15 minutes or until tender. Drain, then leave to steam dry and cool slightly in the pan.
3. While the potatoes are cooking, put the sherry in a small pan with the honey and simmer until reduced by two thirds. Stir through the mustard, then drizzle in the rest of the oil, whisking with a fork until emulsified (thickened). Taste, season.
4. Toss the spring onions with the potatoes, rocket and basil, then stir through the dressing. Transfer to a serving platter, scatter over the strips of ham and serve.