Warm Salad of Roasted Squash, Prosciutto and Pecorino

• 1 butternut squash
• Olive oil
• Sea salt and freshly ground black pepper
• 1 small dried red chilli
• 1 heaped teaspoon coriander seeds
• 20 slices prosciutto or Parma ham
• 4 handfuls of rocket (arugula)
• 6 tablespoons extra virgin olive oil
• 4 tablespoons balsamic vinegar
• 1 small block of Pecorino or Parmesan cheese

1. Preheat your oven to 190C/375F/gas Carefully cut your butternut squash in half, keeping the seeds intact.
2. Remove the two ends and discard them.
3. Cut each half into quarters and lay in a roasting tray.
4. Rub with a little olive oil.
5. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chilli and coriander seeds.
6. Scatter this over the squash.
7. Roast the squash for half an hour or until soft and golden.
8. Allow to cool a little.
9. Lay your prosciutto on 4 plates let it hang over the rim of the plates and encourage it to twist and turn so it doesnt look neat and flat.
10. Tear up your warm squash and put it in and around the ham.
11. Sprinkle over the seeds and the rocket.
12. Drizzle over the extra virgin olive oil and balsamic, add a tiny pinch of salt and pepper and use a vegetable peeler to shave over the Pecorino.
13. Easily done.

butternut squash, olive oil, salt, red chilli, coriander seeds, parma ham, rocket, extra virgin olive oil, balsamic vinegar, parmesan cheese

Taken from www.cookstr.com/recipes/warm-salad-of-roasted-squash-prosciutto-and-pecorino (may not work)