This is one of those easy salads with a twist. You may have tried a Parma ham, rocket and Parmesan salad with a little balsamic, but by adding warm roasted squash and trying it with Pecorino, which is slightly smoother than Parmesan, it's a real pleasure and even feels a bit posh.
- 1 butternut squash
- Olive oil
- Sea salt and freshly ground black pepper
- 1 small dried red chile
- 1 heaped teaspoon coriander seeds
- 20 slices prosciutto or Parma ham
- 4 handfuls arugula (rocket)
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons balsamic vinegar
- 1 small block Pecorino or Parmesan
Preheat your oven to 375 degrees F (190 degrees C/gas 5).
Carefully cut your butternut squash in 1/2, keeping the seeds intact. Remove the 2 ends and discard them. Cut each 1/2 into 1/4's and lay in a roasting tray. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chile and coriander seeds. Scatter this over the squash. Roast the squash for 1/2 hour or until soft and golden. Allow to cool a little.
Lay your prosciutto on 4 plates - let it hang over the rim of the plates and encourage it to twist and turn so it doesn't look neat and flat. Tear up your warm squash and put it in and around the ham. Sprinkle over the seeds and the arugula. Drizzle over the olive oil and balsamic, add a tiny pinch of salt and pepper, and use a vegetable peeler to shave over the Pecorino.