Butternut Squash, Prosciutto and Feta Salad
This salad blends salty and sweet perfectly for a light bite on a summer's day. Try this delicious gluten free recipe.
-
- Prep Time
- 35 mins
-
- Cook Time
- (1/5)
-
- Serves
- 4
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
Directions
- Preheat the oven to 200 °C and put the grill on a medium heat.
- 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.
- Whilst the butternut is cooking prepare the dressing by putting all dressing ingredients into a bowl and whisking with a fork to combine.
- 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.
- 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!
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