This Jamie Oliver salad is incredibly versatile - serve as a light lunch or a dinner party starter. I like to serve it on a big plate in the middle of the table so that everyone can help themselves.
Ingredients - Serves 4
1 medium butternut squash - peeled
100g rocket
1 tsp chilli flakes
1 tsp coriander seeds
2-3 slices of prosciutto per person
Wedge of pecorino
Extra Virgin Olive Oil
3 tbsp Balsamic Vinegar
Salt and Black Pepper
Preheat the oven to 180 degrees C. Cut the top and bottom off the butternut squash and then cut it in half and then into quarters. Keep the seeds in tack. Lay on a baking sheet and drizzle with olive oil. Grind the chilli, coriander seeds and 1 tsp of salt and pepper in a mortar and sprinkle on top of the squash. Cook for at least 45 minutes until the squash begins to caramelise and turn golden brown. When ready, take out of the oven and let it cool a little. On a large plate, layer the prosciutto around and break the warm butternut squash into chunks on top. Scatter over the rocket and drizzle with olive oil and balsamic vinegar - along with a little sprinkling of salt and pepper. Shave the pecorino generously on top and serve.
