Warm salad of roasted squash, prosciutto & pecorino

Roasted Squash Salad

Serves 4

  • 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

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 chilli 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.

Nutritional Information

Warm salad of roasted squash, prosciutto & pecorino

With rocket and balsamic dressing

More Vegetables recipes ->
0 foodies cooked this
Butternut squash and Italian ham give a great twist to a classic salad – result!
Serves 4
45m (plus cooling time)
Super easy
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 chilli 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.

Nutritional Information Amount per serving:
  • Calories 617 31%
  • Carbs 23.6g 9%
  • Sugar 14.4g 16%
  • Fat 44.1g 63%
  • Saturates 11.5g 58%
  • Protein 29.3g 65%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus