Prosciutto Pumpkin and Walnut Salad

Ingredients (serves 6)

• 1kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
• 250g thinly sliced prosciutto
• 100g marinated feta (South Cape brand)
• 1 tbs balsamic vinegar
• 1 tbs yellowbox honey
• Salt & freshly ground black pepper
• 1 x 80g pkt baby rocket leaves
• 4 green shallots, ends trimmed, thinly sliced
• 100g (1 cup) walnut halves, coarsely chopped
• Crusty bread, to serve

Method

1. Wash pumpkin and place in a single layer on a large microwave-safe plate. Cover with plastic wrap and cook on High/800watts/100% for 4-6 minutes or until just tender when tested with a fork. Remove pumpkin from microwave. Uncover and set aside to cool.
2. Meanwhile, place half the prosciutto, in a single layer, between 2 sheets of paper towel on a heatproof, microwave-safe plate. Cook on High/800watts/100% for 2-4 minutes or until prosciutto is crisp around the edges. Remove from microwave and set aside for 5 minutes to cool. Roughly break into pieces. Repeat with remaining prosciutto.
3. Drain the feta and reserve 125ml (1/2 cup) of the oil. Combine the vinegar, honey and reserved oil in a screw-top jar. Season with salt and pepper, and shake until well combined.
4. Combine pumpkin, prosciutto, rocket, green shallot, walnuts and feta in a large bowl. Drizzle the salad with dressing and gently toss to combine. Divide among serving plates and serve with crusty bread.