Warm Salad of Roasted Squash, Prosciutto & Pecorino

Two Jamie recipes in one day... This time it was Sunday supper (with some leftovers for Monday's lunchbox). Prosciutto was substituted with lean, crispy bacon, and I added some mushrooms & lentils for substance.

1 butternut squash, cut into cubes
olive oil
sea salt & freshly ground black pepper
1 small dried red chilli
1 heaped teaspoon coriander seeds
2 slices prosciutto or Parma ham
4 handfuls of rocket
6 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
1 small block of Pecorino or Parmesan cheese

1. Preheat your oven to 190C. Rub the butternut with olive oil. Grind the chilli, coriander, salt & pepper in a pestle and mortar and sprinkle over the butternut. Roast the squash for half an hour until soft & golden. Allow to cool a little.

2. Divide the prosciutto amongst 4 plates. Spoon the butternut on top and add the rocket. Drizzle over the olive oil and balsamic and use a vegetable peeler to shave over the Pecorino.