Salmon wrapped in prosciutto with pesto and roast pumpkin
one kilo butternut pumpkin
one tablespoon extra virgin olive oil, plus extra to brush
two garlic cloves, chopped
one tablespoon rosemary leaves
four skinless salmon fillets, pin-boned
four slices prosciutto
good quality store-bought pesto
one// Preheat the oven to two hundred degrees and line a roasting pan with baking paper. Mix the pumpkin, oil, garlic and rosemary together and season with sea salt and freshly ground pepper. Place in the roasting pan and roast for thirty- forty minutes until golden and tender.
two// Preheat a grill to medium. Season salmon lighlty with oil and grill for three-four minutes each side until cooked on the outside but still a little pink in the centre. Rest, loosely covered with foil, for two minutes.
three// Divide the salmon and pumkin among four serving plates and top with the pesto.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily