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Crispy pumpkin, pear and prosciutto salad
Crispy pumpkin, pear and prosciutto salad
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Delectable salad bursting with your favorite flavors.
Ingredients:
  • 80ml (1/3 cup) olive oil
  • 350g piece Jap pumpkin, peeled, deseeded, cut lengthways into 5mm-thick crescents
  • 200g jar goat's cheese marinated in oil (Hellenic brand)
  • 2 (105g each) bunches rocket, stems trimmed, washed, dried
  • 1 williams pear, halved lengthways, cored, cut into 5mm-thick wedges
  • 12 thin slices prosciutto
  • 20.00 ml red wine vinegar
  • 4 slices crusty bread, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Add the pumpkin slices and cook for 2-3 minutes on each side until beautifully golden and tender. Transfer to a plate lined with paper towel to absorb any excess oil.
  • Drain the oil from the goat cheese, saving 2 tablespoons. Crumble the goat cheese into a large bowl.
  • Combine fresh arugula and sliced pear in a bowl, toss gently, then distribute evenly onto serving plates. Top with roasted pumpkin and thinly sliced prosciutto.
  • Combine the vinegar and reserved oil by whisking together. Drizzle the flavorful oil mixture over the salad and enjoy with crusty bread.

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