1 small pumpkin

olive oil



dry chili

1 tsp coriander seeds

10 slices prosciutto or parma ham

rocket salad 

micro arugula

6 tbsp extra virgin olive oil

4 tbsp balsamic vinegar

parmesan cheese


  • preheat oven to 190'C / 375'F 
  • cut pumpkin into smaller pieces and rub with olive oil
  • in the mortar pound 1 tsp of salt, pepper, chili and coriander seeds and scatter all over the pumpkin 
  • roast pumpkin for about 20-25 min or until soft and golden
  • let it cool a little then place in the plate on top of prosciutto
  • sprinkle over the rocket salad and micro arugula
  • drizzle with olive oil, balsamic, pinch of salt and pepper
  • shave over parmesan cheese