Warm Pumpkin, Sprout, Prosciutto and Egg Salad Recipe

Brussels sprouts aren’t always the most sought after vegetable but we are looking at them in a new light with this delicious Warm Pumpkin, Sprout, Prosciutto and Eggs Salad recipe! This recipe really is one you can enjoy year around, and because of the protein packed eggs, it is hearty enough for a lunch or dinner on its own.

Ingredients

800g piece pumpkin 

Olive oil cooking spray 

350g Brussels sprouts, halved lengthways 

2 red onions, cut into thin wedges 

100g prosciutto 

3 hard boiled eggs 

1/3 cup extra virgin olive oil 

2 tbs lemon juice 

2 tsp honey 

2 tsp grainy mustard 

¼ cup toasted walnuts, roughly chopped 

Continental parsley leaves, to serve 

Sea salt flakes and freshly ground black pepper to season 

Method

1. Preheat oven to 200C (390F). Line 2 large baking trays with baking paper.
2. Remove seeds and skin from pumpkin and cut into 3cm pieces. Place onto the first tray with Brussels sprouts and onions and spray with olive oil. Season with salt and freshly ground black pepper.  
3. Place prosciutto onto remaining tray and roast both trays for 15 minutes or until golden. Cool on tray. Break prosciutto into pieces and place into a large bowl with pumpkin, Brussels sprouts and onion. Toss until combined.
4. Transfer to a platter. Cut eggs into quarters and place over vegetables.  
5. Whisk oil, lemon juice, honey and mustard in a jug. Season with salt and pepper. Drizzle dressing over and sprinkle with parsley and walnuts. Serve and enjoy!