Spiced Pumpkin, Prosciutto and Pine Nut Salad with a Tahini Dressing

By Saturday, September 24, 2016

Autumn is upon us, and for me this time of year brings some of my best-loved produce - pumpkins, blackberries, apples, purple sprouting broccoli, kale, leeks etc. Yet of of all of these, pumpkin stands proud as one of my all time favourites. It's hugely versatile as an ingredient and is the star component in this delicious autumn salad. The pumpkin adds fantstic warmth that is complimented really well by the richness of the prosciutto and nuttiness of the tahini and pine nuts. The salad is best served warm, and the leftover tahini dressing will keep very well for a week or so in the fridge. 

Serves 2

You will need:

1/2 butternut, diced
4 slices prosciutto
2 large handfuls mixed salad
1 lemon, juiced
2 tbsp tahini
25g pine nuts
1 tsp ground coriander
1/2 tsp sumac
1/4 tsp nutmeg
3 tbsp olive oil
3 - 4 tbsp cold water
salt and pepper

Begin by preheating your oven to 200 degrees / gas 6. Place the butternut cubes into a small mixing bowl and add in 1 tablespoon of olive oil with the sumac, coriander and salt and pepper. Stir until the butternut is well combined, then pour out onto a baking sheet and bake for 20 - 25 minutes until tender. 

In the meantime, toast the pine nuts in a frying pan until lightly golden and aromatic. Remove from the pan and leave to one side. Then, tear the prosciutto into bite size pieces and fry in the same saucepan over a medium heat for 2 - 3 minutes until crispy. Remove from the heat and leave to one side.

To make the dressing, add the tahini, lemon, nutmeg, olive oil and salt and pepper into a small mixing bowl. Stir well, then gradually mix in the water until the picture becomes a runny consistency. Once the butternut is cooked, assemble the salad on your plate and dress with the tahini sauce. Enjoy! 

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