Beth's pumpkin, spinach & prosciutto salad
I am blessed to have a number of friends who are amazing cooks and always happy to share recipes and tips. One of these is the amazing Beth. Beth makes cooking for a crowd always seem so easy – she whips up interesting salads, marinades, and delicious desserts, all of which seem to appear out of her TARDIS-like fridge. This salad is one of Beth's. Easily scaled up or down to suit the size of the crowd, it can be prepped the day before and quickly assembled as required. It's flexible too – I’ve added toasted pine nuts, or swapped out the parmesan for crumbled feta just for a change. But you always come back to the classic recipe – a real winner! Thanks, Beth, for sharing this recipe and allowing me to share it with the world. :) Serves 4-6 as a side dish • 1 kg pumpkin, peeled and cubed • 100 g baby spinach • 50 g shaved parmesan • 100 g prosciutto • Olive oil • Balsamic vinegar Preheat the oven to 190°C fan/210°C. Place cubed pumpkin in a single layer on an oiled baking tray.
