Prosciutto, green bean and pumpkin salad

Preheat oven to 200°C. Line 2 baking trays with baking paper. Place pumpkin on 1 tray. Drizzle over oil. Roast for 20 minutes.

Place the prosciutto on the remaining lined tray. Roast with the pumpkin for a further 10 minutes or until crisp. Set aside for 5 minutes to cool. Break the prosciutto into large pieces.

Meanwhile, cook the beans in a saucepan of salted boiling water for 3 minutes or until bright green and tender crisp. Drain and refresh under cold running water.

Combine the dressing, vinegar and tarragon in a small jug.

Arrange the lettuce on a serving platter. Top with pumpkin, beans and prosciutto. Drizzle over the dressing to serve.