Roast Pumpkin Salad

Ingredients    
                                               

1/2 butternut pumpkin

1 Spanish onion

1/2 doz slices of proscuitto

200g shaved parmesan

250g baby spinach leaves

Chilli powder to taste

Dried Coriander to taste

Balsamic vinegar to dress

Optional - Chicken

Method

1.    Chop pumpkin into cubes.  Sprinkle with chilli powder to taste.  Roast.

2.    Mix spinach, parmesan, chopped onion and coriander.

3.    When pumpkin almost cooked lay proscuitto in oven to cook.

4.    Once out of the oven, chop proscuitto with scissors and add to salad mixture.

5.    Add balsamic vinegar and toss through.  Mix in pumpkin and serve.

# Optional addition is Chicken, cooked on the grill, diced and mixed through salad to create a complete meal.