Barbecued pumpkin and prosciutto salad

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

Recipe «Barbecued pumpkin and prosciutto salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.