Squash salad, Halloumi cheese, Parma Jam AOP, pine nuts

Ingredients

For 2 servings

• •6 tranche 6 slices of Parma Jam AOP
• •300 g 300 g of Violina musk squash, cooked and cut into small pieces
• •1 1 canned or frozen red peppers, seedless and chopped
• •2 c. à soupe 2 tablespoons of olive oil
• •100 g 100 g spinach shoots
• •50 g 50 g of cresson
• •150 g 150 g of sliced hallumi
• •2 c. à soupe 2 tablespoons of pine nuts
• •2 c. à soupe 2 tablespoons of extra virgin olive oil
• •1 c. à soupe 1 tablespoons of balsamic vinegar IGP
• •1 pincée 1 pinch of sugar
• •freshly ground salt and pepper

Method

1. 1.Preheat oven to 200°C.
2. 2.Place cooked squash pieces on a baking plate with chopped red pepper. Water with olive oil and mix to cover the ingredients. Cook 20-25 minutes until vegetables soften.
3. 3.Meanwhile, spread spinach and cream leaves on 2 large plates or serving bowls.
4. 4.Heat a large skillet and, without greasing the bottom, sauté the slices of Halloumi cheese, leaving them to cook until golden on both sides. Remove the cheese from the skillet and grill the pine nuts, stirring occasionally until slightly golden.
5. 5.Place vegetables, Hallumi cheese and Parma Jam on the leafbed. Sprinkle with grilled pine nuts.
6. 6.Prepare the sauce by mixing olive oil, balsamic vinegar, sugar, salt and pepper. Add the sauce salad and serve.