Warm salad of roasted squash, prosciutto & pecorino

Method

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.

• Roquefort salad with warm crouton…

  

• Mexican street salad

  
• network tick add

  

  English Onion & Leek Soup - Jamie…

• Mushroom and squash vegetarian We…

  

• Asian pinch salad

  
• network tick add

  

  Jamie Oliver's Food Team on Cauli…