Warm Salad of Roasted Squash, Prosciutto and Pecorino
Lorraine Wallace
ingredients
- 1 butternut squash
- olive oil
- sea salt and freshly ground pepper
- 1 small dried red chili (used Ancho chili pepper)
- 1 heaped tsp coriander seeds
- 10 slices prosciutto or Parma ham
- 4 handfuls of rocket (arugula)
- 6 T extra virgin olive oil
- 4 T balsamic vinegar
- 1 small block Pecorino or Parmesan cheese
directions
- 1
Preheat oven to 190/375° gas5. Carefully cut squash in half, keeping 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 of salt, pepper and 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.
- 2
Lay 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 the warm squash and put it in and around the ham. Sprinkle over the seeds and rocket. Drizzle over the olive oil and balsamic, add a tiny pinch o f salt and pepper and use a vegetable peeler to shave over the Pecorino. Easily done.
notes
Salad is great but I most often just make the squash and serve as vegetable side dish.
Source: Lorraine
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