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Roasted Pumpkin Salad

Roasting pumpkin helps to achieve a greater depth of flavour. Served with salty ham and fresh tomatoes it makes a fantastic and healthy weeknight meal.

Roasted Pumpkin Salad

Serves 6

1 pumpkin,

1 garlic clove,

olive oil,

1 tablespoon honey,

3 sprigs fresh thyme,

12 cherry tomatoes,

12 slices ham (Parma or Bayonne),

300 g salad (mix),

Balsamic Vinegar

 

Wash and cut the pumpkin into 18 equal parts without removing the skin. Marinate the chopped pumpkin with a mixture of thyme, minced garlic, honey and olive oil.

Brown the pumpkin in a pan to get a nice caramelized brown on both sides.

Finish cooking the pumpkin in the oven for a further 15 minutes.

Prepare a nice mix salad (arugula, lettuce etc.) and season with balsamic vinegar and olive oil.

Arrange the plates with three quarters of caramelized pumpkin and slices of ham on top of salad and drizzle with extra dressing.

Decorate with fresh herbs and a scatter of cherry tomatoes and  serve warm.

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