Roasted Pumpkin, Prosciutto and Goat's Cheese Salad
400 grams butternut pumpkin, diced
6 rashers prosciutto
75 grams goat's cheese feta, cut into cubes
1 packet mixed lettuce leaves
1 Spanish onion, sliced
1/2 bunch chives, chopped
35 grams pine nuts
Sprinkle brown sugar and balsamic vinegar over the pumpkin pieces. Place on a baking tray in the oven at 190°C until brown and crisp. Heat a small amount of oil in a frying pan over medium-high heat and lightly fry prosciutto until crisp.
To make dressing, place all ingredients in a jar and shake well.
Assemble lettuce, pumpkin pieces, prosciutto, onion, pine nuts, feta and chives on a serving platter with the dressing drizzled lightly over the top.