( + 10 mins cooling time)
- Wash pumpkin and place in a single layer on a large microwave-safe plate. Cover with plastic wrap and cook on High/800watts/100% for 4-6 minutes or until just tender when tested with a fork. Remove pumpkin from microwave. Uncover and set aside to cool.
- Meanwhile, place half the prosciutto, in a single layer, between 2 sheets of paper towel on a heatproof, microwave-safe plate. Cook on High/800watts/100% for 2-4 minutes or until prosciutto is crisp around the edges. Remove from microwave and set aside for 5 minutes to cool. Roughly break into pieces. Repeat with remaining prosciutto.
- Drain the feta and reserve 125ml (1/2 cup) of the oil. Combine the vinegar, honey and reserved oil in a screw-top jar. Season with salt and pepper, and shake until well combined.
- Combine pumpkin, prosciutto, rocket, green shallot, walnuts and feta in a large bowl. Drizzle the salad with dressing and gently toss to combine. Divide among serving plates and serve with crusty bread.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set