Warm Pumpkin Salad with Parma Ham and Pecorino Cheese
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (s), butternut squash
- olive oil
- sea-salt
- Pepper, freshly ground black
- 1 teaspoon coriander
- 20 slices Parma ham
- 4 handfuls rocket
- 6 tablespoon olive oil, extra virgin
- 4 tablespoon balsamic vinegar
- 1 piece (s) cheese, (pecorino or parmesan)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 degrees Celsius.
- Carefully cut the pumpkin in half lengthways so that the seeds are not cut. Cut off the end pieces and discard. Halve both halves again, place the pieces in a roaster and rub a little olive oil.
- Crush the chili peppers and coriander seeds in a mortar with a level teaspoon each of salt and pepper. Sprinkle the pumpkin with the spice mixture and bake in the oven for half an hour until it is soft and golden yellow. Allow to cool slightly.
- Drape the ham on four plates - the slices can hang over the edge of the plate and should curl irregularly so that they don`t lie neatly and flat next to each other.
- Remove the seeds from the pumpkin and set aside. Tear the warm pumpkin into pieces and spread it around the ham. Scatter the pumpkin seeds and rocket on top. Drizzle the whole thing with the good olive oil and balsamic vinegar and sprinkle with a little salt and pepper. Finally, use a peeler to slice the pecorino chips and garnish on the salad.
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