Squash salad, Halloumi cheese, PDO Parma ham, pine nuts

Ingredients

2 servings

• 6 slices of PDO Parma Ham
• 300 g Violina butternut squash, cooked and cut into small pieces
• 1 red bell pepper, canned or frozen, seeded and chopped
• 2 tbsp olive oil
• 100 g baby spinach
• 50 g watercress
• 150 g sliced halloumi
• 2 tbsp pine nuts
• 2 tbsp extra virgin olive oil
• 1 tbsp PGI balsamic vinegar
• 1 pinch of sugar
• salt and freshly ground pepper

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   Place the cooked squash pieces on a baking sheet with the chopped red pepper. Drizzle with olive oil and toss to coat. Bake for 20-25 minutes until the vegetables soften.

3. 3

   Meanwhile, arrange the spinach and watercress leaves on 2 large serving plates or bowls.

4. 4

   Heat a large frying pan and, without adding oil, fry the Halloumi cheese slices until golden brown on both sides. Remove the cheese from the pan and toast the pine nuts, stirring occasionally, until lightly browned.

5. 5

   Arrange the vegetables, Halloumi cheese, and Parma ham on the bed of leaves. Sprinkle with toasted pine nuts.

6. 6

   Prepare the dressing by mixing the olive oil, balsamic vinegar, sugar, salt, and pepper. Drizzle the dressing over the salad and serve.