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Cous Cous, Roast Pumpkin, Prosciutto and Goat’s Cheese Salad
Recipe by Jacqui Ackland
- Steps
- Ingredients
Steps
- Preheat oven to 200C.
- In a large bowl, toss pumpkin in olive oil, salt and pepper. Place onto a tray and bake until soft, about 20 minutes. Remove from oven and set aside.
- Place prosciutto onto a baking tray and cook until crispy, about 10-12 minutes. Remove from oven, break into shards and set aside.
- In a medium sized bowl, place cous cous, butter and 2/3 cup boiling water. Cover bowl and leave to sit for 5 minutes. Using a fork, fluff cous cous and stir through a tablespoon of chopped mint.
- For the dressing, mix all of the ingredients together in a bowl. Season to taste.
- To assemble, place cous cous at the bottom of four bowls and spoon a small amount of dressing over it. Place pumpkin, goat’s cheese, rocket and prosciutto shards on top, finishing with another drizzle of dressing.
