- 1 Bag of Florette Classic Crispy Salad
- 1 Pack of Prosciutto
- 100g Sautéed Mixed Mushrooms
- ½ Butternut Squash
- 30g Parmesan Cheese
- Balsamic Dressing
- Slice the butternut squash lengthways (skin on), drizzle with olive oil and roast for approximately 40 minutes.
- Sauté the mixed mushrooms in a little butter.
- Scatter the salad leaves onto two plates and add the squash, mushrooms, and prosciutto.
- Grate some parmesan over the salad and drizzle with balsamic dressing.