Salad with Baked Pumpkin, Prosciutto and Parmesan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rocket
- 1 pumpkin (s)
- 100 g ham, Italian (prosciutto)
- 100 g parmesan cheese
- Balsamic vinegar
- Olive oil, virgin
- 1 teaspoon coriander
- 1 teaspoon chilli
- 1 teaspoon salt, coarse
- 1 teaspoon black peppercorns
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° convection. Line a baking sheet with parchment paper.
- Cut the pumpkin (Hokkaido is best) into wedges and clean. Brush with olive oil and place on the baking tray. In a mortar, crush a teaspoon of coriander seeds, dried chili peppers, black peppercorns and coarse salt and season the pumpkin wedges with it. Bake in the oven for about 30 minutes.
- In the meantime, wash the rocket and arrange it in the middle of the plate. Turn the prosciutto into florets and arrange on top of the salad with the still warm pumpkin wedges.
- Drizzle with a little olive oil and balsamic vinegar and grate the parmesan over the top.
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