Preheat the oven to 180 C and place a sheet of baking paper onto a large oven tray. Add the pumpkin, drizzle all over with olive oil (around 3 – 4 tbsp), scatter over the ground cumin, a generous pinch of salt and toss to combine thoroughly. Arrange in an even layer and bake for 30 – 40 minutes, tossing every now and then, or until the pumpkin is tender and crisp on the edges. Set aside to cool to room temperature.
Place the prosciutto slices onto an oven tray lined with baking paper (you can use the same one as you did for the pumpkin if you like, just transfer the pumpkin to another tray to cool) and bake for 10 – 15 minutes, watching carefully as very thin prosciutto may burn. You want the prosciutto crisp and just starting the curl up around the edges. Set aside to cool. Once cool, break into rough shards.
Toss the pine-nuts into a non-stick frypan and cook over medium heat, stirring regularly, until just starting to colour. This literally takes minutes so don’t leave the pan or the nuts will burn and taste bitter. Remove and allow to cool.
Whisk 1/4 cup olive oil with the vinegar and Dijon in a small bowl or jug until combined. If you have any small empty jars hanging around they are great for making salad dressings. Just add the ingredients, screw on the lid and shake.
When ready to serve, assemble the spinach leaves onto a large plate or platter and sprinkle over the sliced onion. Pour over the dressing with a good pinch of salt and toss to combine. Tumble over the pumpkin, scatter over the shards of prosciutto and pine-nuts and shaved parmesan.
