Carey Boucher Erasmus’s Butternut & Parma Ham Salad
Serves: 2-4
Ingredients
500 g cubed butternut
2 cloves garlic, chopped and a drizzle of olive oil
12 slices of Parma ham, prosciutto or presunto
2 sticks of danish-style feta, crumbled
Parmesan shavings
1 Cos lettuce, roughly torn up
To serve: Parmesan infused olive oil and balsamic reduction
What you’ll do
Preheat the oven to 200 degrees celcius.
Place the butternut onto a baking tray with the garlic and a drizzle of olive oil. Season and roast for +- 30 minutes.
When the cooked butternut has cooled to room temperature, arrange onto a platter with the remaining ingredients. Drizzle with infused olive and reduction when ready to serve.
Michael’s wine recommendation – click here
Peter Falke PF Sauvignon Blanc 2014
Carey Boucher Erasmus
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
Do follow her on her website – http://bitsofcarey.co.za
