Barbecued pumpkin and prosciutto salad

Cooking Salads Barbecued pumpkin and prosciutto salad

Char-grilled butternut pumpkin tastes terrific with salty prosciutto and shavings of parmesan.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Cook pumpkin in a saucepan of boiling water for 2 to 3 minutes, or until just tender. Drain. Pat-dry with paper towels. Spray pumpkin and onions with oil. Season with salt and pepper.
  2. Lightly grease and preheat a barbecue plate on medium-high heat. Barbecue vegetables, turning occasionally, for 3 to 4 minutes, or until just tender.
  3. Combine oil, vinegar, and salt and pepper in a screw-top jar. Shake well.
  4. Arrange pumpkin, onion and rocket on plates. Top with prosciutto and parmesan. Drizzle with dressing. Serve with bread.

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1kg butternut pumpkin, deseeded, halved lengthways, cut into 1cm-thick slices
2 red onions, cut into eighths
olive oil cooking spray
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
100g baby rocket leaves
250g thinly sliced prosciutto
100g parmesan cheese, shaved
crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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