salad

warm salad of roasted squash, prosciutto and pecorino

servings
4

method

This is one of those easy salads with a twist. You may have tried a Parma ham, rocket and Parmesan salad with a little balsamic, but by adding warm roasted squash and trying it with pecorino, which is slightly smoother than Parmesan, it’s a real pleasure and even feels a bit posh.

Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half, keeping the seeds intact. Remove the two ends and discard them. Cut each half into quarters and lay in a roasting tray. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chili and coriander seeds. Scatter this over the squash. Roast the squash for half an hour or until soft and golden. Allow to cool a little.

Lay your prosciutto on 4 plates — let it hang over the rim of the plates and encourage it to twist and turn so it doesn’t look neat and flat. Tear up your warm squash and put it in and around the ham. Sprinkle over the seeds and the rocket. Drizzle over the olive oil and balsamic, add a tiny pinch of salt and pepper, and use a vegetable peeler to shave over the Pecorino. Easily done.

• from Jamie's Kitchen

ingredients

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

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1. by Eamon on Sat 12 Nov 2011 @ 18:44

We've made this a few times no and its the best salad...<br /> Great as a shared starter or a main meal... Nice...

2. by Michelle on Thu 04 Jun 2009 @ 21:45

This recipe is delicious. My husband and I love Italy and Italian food so your cooking is right up our street! We are working our way through your recipe book and we have not been dissapointed yet - we particularly like this recipe, the aubergine bruscetta, the parsnip and pancetta pasta, your pizzas are delicious too! Thanks Jamie!

3. by Jamie C on Sun 10 May 2009 @ 18:26

Great ! Preparing with a beer whilst listening to some french vibes!
Thanks Jamie

4. by Francis on Thu 03 Jul 2008 @ 10:55

Bonjour mon Ami,
I am a great tiffosi from your tv program.it is fabulous to check how sensible you are with med. food.and try to come to Spain.As French, spanish food is so rich depending in wich area you move, that's why I will suggest first the Basque country. Talking about tapas, for ex.the tendency now is to make miniature plates (for just one bite) in cities likes S.Sebastian or Logrogno (Rioja area)Do you Know S.Sebastian ? you must go and Contact our spanish Oliver, called Karlos Arguinano.Please do it.
I have also been in Lebanon, Israel...so much to see and learn.You are on the right way, and i want to confirm that you are one of the familly member, my daughter Claire (9 y.old) is crazy about you, but you use too much chili.
Awaiting to read you,
Very personal Regards and congratulations.
Francis.

5. by Eileen on Fri 06 Jun 2008 @ 07:44

I am trying to locate your pumpkin soup recipe but couldn't seems to find them. Can help?

Thanks

6. by rola on Sat 31 May 2008 @ 18:12

hey jamie. am lebanese, live in dubai with my husband and 2 kids. i'm 34 and a good cook! :)
here's an idea. how about u come here for a week or so, we'll cook together some great lebanese and international food? think about it! we have such a great cuisine and i never saw you prepare anything from lebanon! come in november or after new year when the weather is nice. we'll make sure u have a great time and amazing food!
cheers
r.

7. by Bart on Thu 06 Mar 2008 @ 16:56

Delicious! Keeping with the Italian / Mediterranean line, I added 3 very thin slices of yellow pepper for color and several sliced green olives.

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