Warm Salad of Roasted Squash, Prosciutto and Pecorino (Jamie Oliver) Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.98 Kcal (950 kJ) | ||
| Calories from fat | 200.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.23g | 34% | |
|---|---|---|---|
| Sodium | 6.18mg | 0% | |
| Potassium | 151.06mg | 3% | |
| Total Carbs | 7.09g | 2% | |
| Sugars | 3.19g | 13% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 0.42g | 1% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.5mg | 3% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 301.34 Kcal (1262 kJ) | ||
| Calories from fat | 265.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.51g | 34% | |
|---|---|---|---|
| Sodium | 8.2mg | 0% | |
| Potassium | 200.54mg | 3% | |
| Total Carbs | 9.41g | 2% | |
| Sugars | 4.24g | 13% | |
| Dietary Fiber | 1.03g | 3% | |
| Protein | 0.56g | 1% | |
| Vitamin C | 10.2mg | 13% | |
| Vitamin A | 0.5mg | 12% | |
| Iron | 0.7mg | 3% | |
| Calcium | 32.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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