Roast pumpkin rocket salad

Preparation time

10 minutes

Cooking time

40 minutes

Serves

Recipe courtesy of

Vanessa Schuldt, Accredited Practising Dietitian (APD)

1kg butternut pumpkin

4 cloves unpeeled garlic

1 tbsp olive oil

salt and pepper to taste

6 slices prosciutto

2 bunches asparagus, trimmed

200g baby rocket leaves

1/2 cup shaved parmesan cheese

1/3 cup pine nuts, toasted

200g snow peas, thinly sliced

DRESSING

2 tbsp olive oil

2 tbsp red wine vinegar

2 tsp Dijon mustard

1 tsp sugar

2 tsp chopped fresh thyme

Peel pumpkin; chop into 3cm pieces. Place pumpkin into a baking dish with garlic. Drizzle with oil; season with salt and pepper.
Cook in moderately hot oven, 190°C, for about 35 minutes, gently turning pumpkin pieces over, or until pumpkin is tender and browned.
Cook prosciutto in a heated, greased pan until browned all over and crisp; drain on absorbent paper. Roughly crumple into bite-size pieces.
Combine all dressing ingredients in a screw-top jar; shake well.
Boil, steam or microwave asparagus until tender. Rinse under cold water; drain well.
Gently toss warm pumpkin with prosciutto, asparagus, rocket, cheese, nuts and snow peas in a large bowl until combined; drizzle with dressing.