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.