Butternut Squash, Prosciutto and Feta Salad

Calories
438
per serving

Serves 4

This salad blends salty and sweet perfectly for a light bite on a summer's day.

Time

35 mins

Difficulty

Occasions

Tags: summer, bbq, party, Dinner Party

Nutritional Information

438 k/cals per serving

Ingredients

Frylight cooking spray

1 butternut squash, peeled, deseeded and cut into chunks 

6 slices prosciutto 

1 x 200g packet Feta cheese 

A generous handful of rocket

 

Dressing:

4 tablespoons olive oil 

1 tablespoon balsamic vinegar

1 tablespoon honey 

1 teaspoon mustard

Method

  1. Preheat the oven to 200°C and put the grill on a medium heat.
  2. Put the butternut squash on a roasting tray and spray with Frylight. Roast in the oven for 25 minutes until cooked and starting to caramelise at the edges.
  3. Whilst the butternut is cooking prepare the dressing by putting all dressing ingredients into a bowl and whisking with a fork to combine.
  4. Place the prosciutto slices on to a grill rack and grill for a few minutes until starting to curl and crisp up. Keep an eye on it! Remove from grill and leave to cool.
  5. Assemble your salad by arranging the butternut squash and rocket on a serving plate. Crumble the feta and the crisp prosciutto slices over the salad and enjoy!