Make the most of the season’s fresh produce
SQUASH & PARMA HAM SALAD
Takes 1hr, plus cooling serves 6
600g butternut squash, peeled, deseeded and cubed 3tbsp olive oil 50g squash or pumpkin seeds
½tsp paprika 150g sliced Parma ham 2 handfuls watercress 50g manchego or Parmesan cheese FOR THE DRESSING 1 garlic clove
2tbsp sherry vinegar ½tsp Dijon mustard pinch caster sugar
4tbsp extra virgin olive oil
1 Preheat oven to 200°C/180°C fan/gas 6. Toss the squash with 2tbsp olive oil, season and spread out on a roasting tray and roast for 30min, until soft. Set aside to cool. 2 Meanwhile, toss the seeds with the remaining olive oil, a little salt and the paprika. Spread out on a separate baking tray and roast for about 6min, until lightly toasted. 3 Bruise the garlic by bashing with the base of a glass jar. Combine the garlic, vinegar, mustard, sugar, oil and a little salt and pepper in a lidded jam jar and shake well to make the dressing. This can be done up to 4 days ahead and kept in the fridge. 4 To serve, gently toss the ham, watercress and squash together with the dressing in a serving bowl. Shave the cheese over and sprinkle with the roasted seeds to finish.