Name: Warm salad of roasted squash, prosciutto and pecorino
Total time: 45 min
Yield: 1
Ingredients: 1 butternut squash; olive oil; sea salt; freshly ground black pepper; 1 small dried red chilli; 1 heaped teaspoon coriander seeds; 20 slices quality prosciutto or Parma ham; 4 handfuls rocket; 6 tablespoons extra virgin olive oil; 4 tablespoons balsamic vinegar; 1 small block pecorino or Parmesan cheese

Warm salad of roasted squash, prosciutto and pecorino

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Total Time:
45 minutes

Butternut squash and Italian ham elevate a classic salad - pure deliciousness!

Ingredients:

1 butternut squash
olive oil
sea salt
1 small dried red chilli
1 heaped teaspoon coriander seeds
20 slices quality prosciutto or Parma ham
4 handfuls rocket
6 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
1 small block pecorino or Parmesan cheese

Instructions:

Preheat your oven to 190°C/375°F/gas 5. Halve the butternut squash, keeping the seeds intact. Discard the ends, cut each half into quarters, and place in a roasting tray. Drizzle with olive oil. In a pestle and mortar, crush a flat teaspoon each of salt, pepper, chilli, and coriander seeds. Sprinkle over the squash. Roast for 30 minutes until golden and tender. Let cool slightly. Arrange prosciutto on plates, letting it drape over the edges. Tear warm squash over the ham, scatter seeds and rocket on top. Drizzle with olive oil and balsamic, season with salt and pepper, then shave Pecorino using a vegetable peeler. Enjoy this elegant twist on a classic salad.

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