Roast Pumpkin, Cashew and PHILLY* Salad

• 1/2 cup olive oil
• 2 cloves garlic, crushed
• 500g pumpkin, peeled and cut into 5x5cm chunks
• 125g block PHILADELPHIA Cream Cheese, cubed into 3 x 3 cm
• 100g prosciutto or bacon, fried until crisp
• 3/4 cup cashew nuts, toasted
• 150g french beans, blanched
• 1/4 cup balsamic vinegar

1. Combine oil, garlic and pumpkin and bake at 200C for 30 minutes, turning occasionally.
2. Add Philly* and bake for a further 10 minutes or until Philly* has browned.
3. Cool for 5 minutes, drain and reserve garlicky oil.
4. Arrange pumpkin and Philly* in a serving platter.
5. Top with prosciutto, cashew nuts and beans.
6. Whisk garlicky oil with vinegar until combined.
7. Drizzle over salad.
8. Serve warm or cold.

olive oil, garlic, cream cheese, bacon, cashew nuts, french beans, balsamic vinegar

Taken from www.kraftrecipes.com/recipes/roast-pumpkin-cashew-philly-salad-103448.aspx (may not work)