Butternut & Parma Ham Salad – Carey Boucher Erasmus

Carey Boucher Erasmus's Butternut & Parma Ham Salad

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 Sauvignon Blanc 2014

Peter Falke PF Sauvignon Blanc 2014

Carey Boucher Erasmus

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

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