Leftover Potato, Carrot, Ham, Feta & Hot Honey Traybake

_INGREDIENTS:

• 2 cups cooked leftover potatoes, cut into bite-sized pieces
• 3–4 carrots, peeled and chopped into chunks
• ½ cup leftover ham, chopped
• 30 g feta, crumbled
• 1 Tbsp hot honey
• 1–2 Tbsp olive oil
• Salt and black pepper

_{INSTRUCTIONS:}

1. Preheat the oven to 200°C.
2. Add the potatoes to a medium baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Roast for 20 minutes, until the potatoes are hot and starting to crisp at the edges.
4. Reduce the oven temperature to 180°C. Remove the tray from the oven, scatter over the carrots and ham, and toss gently to combine.
5. Return to the oven for 10 minutes, until the carrots are just tender and the ham is warmed through.
6. Sprinkle over the feta and drizzle with the hot honey.
7. Return to the oven for 2–3 minutes, just to soften the feta but don’t let it melt completely.
8. Serve hot, straight from the tray.

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