Ingredients

  • 200 g parma ham
  • 300 g organic leaves
  • 4 figs
  • 1 butternut squash
  • aged balsamic
  • 1 spoonful chopped thyme and rosemary
  • olive oil
  • 60 g roasted pine nuts

Method

  • Peel and chop the squash into large rustic pieces-rub with olive oil and herbs season place into a preheated oven at 200 for 15 to 20 minutes.
  • Cut the figs in half place into the oven for 3 minutes. Dress the salad leaves in vinaigrette.
  • To serve:
  • Assemble all the ingredients around the plate and drizzle with balsamic.