Warm Winter Salad with Pumpkin, Goat Cheese, Cranberries and Avocado Dressing

Preheat oven to 190ºC or 375ºF. Remove seeds from pumpkin and slice it with a sharp knife. Place the pumpkin slices and chickpeas separately in the baking tray and sprinkle with olive oil, salt and pepper. Roast for 20 minutes.

Cut prosciutto ham slices in 4. Place on a baking tray together with walnuts and put in the oven for 3 minutes or until crispy. Let cool. It’s very easy to burn them, so be careful.

For the dressing, combine garlic, a pinch of salt and black pepper, avocado, lemon juice, Greek yoghurt and olive oil and pulse in a blender or food processor.

Distribute salad greens among bowls. Put roasted pumpkin slices and chickpeas on top. Arrange prosciutto chips and goat cheese slices. Sprinkle with cranberries and walnuts. Pour dressing on top. Season with salt and pepper to taste.