Special Diet

Butternut Squash, Asparagus and Parma Ham Salad

cook 30 mins
Tags: Gluten free
  • 1 kg (2 lb) butternut squash, peeled, deseeded and cut into chunks
  • 2 red onions, cut into wedges
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon olive oil
  • 175 g (6 oz) asparagus tips
  • 12 slices of Parma ham
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 chicory bulbs, leaves separated
  • salt and pepper
  • Place the butternut squash and onions in a roasting tin, sprinkle in the pumpkin seeds and toss with the olive oil and some salt and pepper.
  • Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 22 minutes, until starting to caramelize, then toss in the asparagus tips and roast for a further 5 minutes.
  • Place the Parma ham under a preheated hot grill for 4–5 minutes until crisp.
  • Whisk the extra virgin olive oil with the vinegar to make a dressing.
  • Divide the chicory leaves between 4 plates and top with the roasted vegetables and Parma ham.
  • Drizzle with the dressing and serve.
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