Roast pumpkin, prosciutto and beans make for a fantastic salad or side dish on your Christmas table, and it's so easy to make when you already have the oven on.
Ingredients
1/2 cup olive oil
2 cloves garlic, crushed
500g jap or kent pumpkin, peeled and cut into 1cm thick slices
125g PHILADELPHIA Cream Cheese, broken into 2cm pieces
1/4 cup balsamic vinegar
1 teaspoon brown sugar
Salt and pepper, to taste
100g prosciutto or bacon, fried until crisp
3/4 cup cashews, toasted
150g green beans, blanched
Method
COMBINE the oil, garlic and pumpkin and bake in a roasting pan in a hot oven at 200°C for 20 minutes or until just tender.
Add the PHILLY and bake for a further 10 minutes or until golden. Cool for 5 minutes, drain and reserve garlic oil
WHISK the garlic oil with vinegar, sugar and seasonings for the dressing
ARRANGE the pumpkin and PHILLY on a serving platter, top with prosciutto, cashews and beans, drizzle with the dressing. Serve immediately
