There’s warmth in the air – salad anyone?
Hello lovely people.
Well, if you hadn’t noticed, the warm weather puts me in a good mood! Spring has sprung (in the southern hempisphere anyway) – the flowers are out – the sun is warm and the breeze has lost that wind-chill factor. The days are longer so you can be outside, chilling out and just enjoying life. Sounds pretty good, right?
With summer approaching it’s not only our lives that seems to change, but our eating habits too. It’s time to think about yummy salads, barbecues outside and all that sort of good stuff. Don’t get me wrong – comforting winter casseroles and pasta are my absolute favourite kinds of food – I’ll eat them regardless of the temprature outisde – but there is certainly a place on my palate for light, crisp salads. It’s the kind of food you look to pick on when you aren’t as hungry as you feel when it’s all chilly outside.
So here is a delicious Jamie Oliver-inspired salad to get you in the summer mood (I have changed it – not because Jamie’s recipe doesn’t work – just because I can’t ever follow a recipe to the letter) It’s light, but not so much so that you feel hungry within an hour after eating it. It’s also warm – so nice to eat in spring when you still get cooler days and nights.
Ruza – this one is for you, as requested. Hope you like it as much as I do!
Warm salad of roasted pumpkin, prosciutto and parmasan
- 1 butternut pumpkin
- olive oil
- sea salt and freshly ground black pepper
- Half a teaspoon of chilli flakes
- 1 teaspoon of ground coriander
- 20 slices of prosciutto (you can get this at all good delis and even at your local supermarket)
- 4 handfuls of rocket
- 6 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinegar (please buy the best balsamic you can find – it makes ALL the difference)
- 1 small block of parmesan cheese
Preheat your oven to 190°C.
Peel pumpkin, remove the seeds and cut into largish cubes. Lay in a roasting tray, season with salt and pepper, the coriander and chilli flakes and drizzle over a little olive oil. Use your hands to rub the mixture all over the pumpkin. This is the best way to get the flavours going – it beats using a spoon any day.
Roast the pumpkin for half an hour or until soft and golden. Allow to cool a little.
Lay your prosciutto over a large serving platter – let it twist and turn so it doesn’t look neat and flat. Put the pumpkin around the meat and then sprinkle over the rocket. Drizzle over a little extra virgin olive oil to dress the leaves, as well as the balsamic.
Use a vegetable peeler to shave over the parmesan.
Hope you enjoy this little touch of summer 🙂
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