Roast pumpkin and bacon salad

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
15 grams Butter; diced ( 1/2oz)
Approximately 1 kg; (2lb) pumpkin,
; peeled, deseeded
; and cut into 2cm (1
; inch) cubes
Salt and freshly ground black pepper
250 grams Unsmoked back bacon; diced (8oz)
2 slices Bread; crusts removed and
; cubed
Mixed salad leaves
175 grams Fine green beans; cooked (6oz)
Grated rind and juice of 2 limes
1 tablespoon Olive oil
2 tablespoons Reduced calorie mayonniase
1 teaspoon Wholegrain mustard

Directions

FOR THE SALAD

FOR THE DRESSING

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place 1 tablespoon of oil and the butter in a roasting pan with the pumpkin. Toss together with the seasoning and bake in the preheated oven for 40 minutes.

Meanwhile, grill the bacon until crisp and dice. Heat the remaining oil and fry the bread cubes until golden.

Arrange the salad leaves and beans on a serving plate. Top with the cooked pumpkin, bacon and croutons.

Blend all the dressing ingredients together with seasoning to taste and drizzle over the salad just before serving.

Converted by MC_Buster.

NOTES : A colourful leafy salad with golden roasted pumpkin and crispy bacon.

Converted by MM_Buster v2.0l.

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