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Prosciutto, green bean and pumpkin salad
Prosciutto, green bean and pumpkin salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in a light and flavorful pumpkin prosciutto salad for a low-fat side dish.
Ingredients:
  • 1kg Jarrahdale pumpkin, peeled, cut into 5cm pieces
  • 18.20 gm olive oil
  • 8 thin slices prosciutto
  • 100g green beans, topped
  • 60ml (1/4 cup) ranch dressing
  • 20.00 ml white wine vinegar
  • 20.00 ml chopped fresh tarragon
  • 1 baby cos lettuce, leaves separated
Instructions:
  • 1. Preheat oven to 200°C. Line 2 baking trays with parchment paper. 2. Spread pumpkin pieces on one tray. 3. Drizzle with oil. 4. Roast for 20 minutes.
  • Arrange the prosciutto on the lined tray and roast alongside the pumpkin for an additional 10 minutes, or until crispy. Let it cool for 5 minutes before breaking it into large pieces.
  • Cook the beans in boiling salted water for 3 minutes until they are vibrant green and tender crisp. Drain and immediately cool them under cold running water.
  • In a small jug, whisk together the dressing, vinegar, and tarragon until well combined.
  • Place the lettuce on a platter, then layer with pumpkin, beans, and prosciutto. Finish by generously drizzling the dressing over the top before serving.

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