Publications
Prep Time: 20
Servings: 6
Cooking Time: 30
Ingredients
- 0.000 - 1 butternut
- 30.00ml - olive oil
- 0.000 - salt and freshly ground black to taste
- 0.000 - 1 red chilli, chopped
- 5.00ml - ground coriander
- 0.000 - 1 packet mixed baby salad leaves
- 0.000 - 1 packet rocket
- 0.000 - 10-12 slices of prosciutto
- 0.000 - Parmesan shavings
- 0.000 - balsamic vinegar
Method
Vegetables
Preheat the oven. Cut the
butternut into slices without
removing the seeds. Place the
slices in a roasting tin, drizzle olive
oil on top, and season with salt,
black pepper, chilli and coriander.
Roast the butternut until it is
cooked and starts to change colour.
Arrange the salad leaves on a
platter, followed by the butternut
slices and then the prosciutto.
Sprinkle Parmesan shavings on
top. Drizzle the balsamic vinegar
over the dish and serve.
