Ingredients
- 1 kg pumpkin, peeled and cut into 5cm pieces
- 1 tablespoon olive oil
- 8 thin slices of prosciutto
- 100 grams green beans, topped
- 60 ml (1/4 cup) ranch dressing
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh tarragon
- 1 baby cos lettuce, leaves separated
Make it step by step
- Preheat oven to 200c. Line 2 baking trays with baking paper. Place pumpkin on 1 tray and drizzle over olive oil. Roast for 20 minutes. Place prosciutto on the remaining lined tray and roast with the pumpkin for a further 10 minutes or until crisp. Set aside for 5 minutes to cool. Break prosciutto into larger pieces.
- Meanwhile, cook the beans in a saucepan of salted boiling water for 3 minutes or until bright green and tender crisp. Drain and refresh under cold running water. Combine dressing, vinegar and tarragon in a small jug. Arrange the lettuce on a serving platter. Top with pumpkin, beans and prosciutto. Drizzle over the dressing to serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.