Serves
2

Cooking

30min
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Ingredients

300g pumpkin, peeled and seeded
2 teaspoons olive oil
salt and cracked black pepper
4 slices prosciutto
1/3 cup buttermilk
2 teaspoons chives
1 small clove garlic, crushed
100g cherry tomatoes, halved
75g baby spinach leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 200 degrees celcius. Cut pumpkin into 5mm thick slices. Place in a bowl and toss with oil, salt and pepper. Transfer slices to a baking tray lined with nonstick baking paper. Bake for 20 minutes, until tender. Grill prosciutto until crisp. Break into pieces. Mix together buttermilk, chives, garlic, salt and pepper. Combine pumpkin, prosciutto, tomatoes and spinach. Drizzle with dressing to serve. Serves 2.