This autumn salad is perfect for those nights when you aren’t in the mood for anything too heavy, SA chef Callum Hann says in his latest cookbook I’d Eat That.
“Rocket has crisp, bitter leaves and is complemented perfectly by the salty prosciutto, the sweet pumpkin and the sticky glaze. If you can’t find figs, you can substitute with thinly sliced pear.”
Autumn Fig, Walnut, Prosciutto & Pumpkin Salad
1/8 of a butternut pumpkin (squash), cut into 1.5cm (5/8 inch) dice
1 batch of honey and balsamic glaze (see below)
1 batch of simple lemon dressing (see below)
1½ tablespoons vegetable oil
100g (3½ oz) haloumi cheese, cut into 5mm (¼ inch) slices
2 fresh figs, knobbly tips cut off, sliced into thin wedges
A large handful of baby rocket (arugula)
4 slices of prosciutto, torn
1 zucchini (courgette), outer flesh shaved with a vegetable peeler, core and seeds discarded
2 tablespoons walnut halves, broken into pieces with your hands
1. Bring a saucepan of water to the boil and add the pumpkin. Blanch for 2 minutes then drain and run under cold water to stop the pumpkin overcooking. Set aside.
2. Make the honey and balsamic glaze and simple lemon dressing (see below).
3. Heat the vegetable oil in a medium heavy-based frying pan over a high heat. Add the sliced haloumi and pumpkin. Cook, turning the haloumi once, until it’s golden brown on both sides and the pumpkin is tender. Remove the pan from the heat.
4. Meanwhile, combine the figs, rocket, prosciutto, zucchini and walnuts in a large bowl. Drizzle over the simple lemon dressing and toss gently to coat.
5. Divide the haloumi and pumpkin between the serving plates and top with the dressed salad mixture. Drizzle over the honey and balsamic glaze and serve.
Honey & Balsamic Glaze
125ml (1/2 cup) balsamic
90g (1/4 cup) honey
Cook the balsamic vinegar and honey together in a microwave or small saucepan over a medium heat until syrupy.
Simple Lemon Dressing
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Pinch of salt, to taste
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