Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1kg Jarrahdale pumpkin, peeled, cut into 5cm pieces

  3. 1 tbs olive oil

  4. 8 thin slices prosciutto

  5. 100g green beans, topped

  6. 60ml (1/4 cup) ranch dressing

  7. 1 tbs white wine vinegar

  8. 1 tbs chopped fresh tarragon

  9. 1 baby cos lettuce, leaves separated

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

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

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


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