Its too hot to cook a full meal, so I made this salad as an easy dinner and it was a huge hit!
Ingredients (serves 4)
- Rocket
- Iceberg lettuce, torn into pieces
- Red cabbage, cut into strips
- Danish Fetta
- Prosciutto
- Snap peas
- Orecchiette pasta
- Pumpkin
- Broad beans, cooked
- Sundried capsicum strips
- Grated carrot
- Optional Balsamic glaze
Method
- Thinly cut pumpkin into wedges, drizzle with oil and season with salt and pepper. Arrange on a tray and roast in a moderate oven for approximately 15 - 20 minutes or until cooked. Then allow to cool
- Cook the pasta in salted water until al dente. Drain and allow to cool
- Lightly cook the prosciutto until crispy. Drain on paper towel
- Arrange on a plate by placing lettuce and rocket on the bottom, and then layering all other ingredients on top.
- Drizzle with Balsamic glaze if you would like, otherwise some fresh lemon juice or a zesty vinaigrette works well with this
Notes
You can use leftover pumpkin from a previous meal, or this along with the pasta and broad beans can be cooked in advance. You could add grilled or BBQ chicken to this if you like. Adjust the ingredients to suit the amount of people you are making it for
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