Salad with baked pumpkin, prosciutto and parmesan

Ingredients for 4 servings:

• 200 g rocket
• 1 pumpkin(s)
• 100 g Italian ham (prosciutto)
• 100 g Parmesan
• Balsamic vinegar
• Olive oil, virgin
• 1 tsp coriander
• 1 tsp chili
• 1 tsp salt, coarse
• 1 tsp peppercorns, black

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

great as an autumn starter

Preheat the oven to 190°C fan/convection oven. Line a baking tray with baking paper. Cut the pumpkin (Hokkaido is best) into wedges and trim. Brush with olive oil and place on the tray. In a mortar and pestle, crush 1 teaspoon each of coriander seeds, dried chili peppers, black peppercorns, and coarse salt, then season the pumpkin wedges with this. Bake in the oven for about 30 minutes. Meanwhile, wash the rocket and arrange it in the center of the plate. Twist the prosciutto into florets and arrange it on top of the salad with the still-warm pumpkin wedges. Drizzle with a little olive oil and balsamic vinegar and grate the Parmesan cheese over the top.