Prosciutto, pumpkin & walnut salad

( + 10 mins cooling time)

Recipe «Prosciutto, pumpkin & walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces, 250g thinly sliced prosciutto, 100g marinated feta, 1 tbsp balsamic vinegar, 1 tbsp yellowbox honey , Salt & freshly ground black pepper, 1 x 80g pkt baby rocket leaves, 4 green shallots, ends trimmed, thinly sliced , 100g walnut halves, coarsely chopped, Crusty bread, to serve.

Ingredients:

• 1kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces 
• 250g thinly sliced prosciutto 
• 100g marinated feta 
• 1 tbsp balsamic vinegar 
• 1 tbsp yellowbox honey 
• Salt & freshly ground black pepper 
• 1 x 80g pkt baby rocket leaves 
• 4 green shallots, ends trimmed, thinly sliced 
• 100g walnut halves, coarsely chopped 
• Crusty bread, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.