SALAD: Pumpkin & Bacon Salad


Pumpkin & Bacon Salad

1/2 pumpkin, cubed (skin removed)
1 tbsp olive oil
4 rashers bacon
1/4 red onion, finely chopped
2 tomatoes, chopped
1/4 cup olives, quartered
50g goats feta, crumbed
1 tbsp, fresh italian parsley, finely chopped

  1. Toss the cubed pumpkin in a touch of olive oil with salt and pepper. Lay out on a baking tray lined with baking paper. Place in the oven 200C. Bake for 15 minutes.
  2. After 15 minutes, lay the bacon rashers on top of the pumpkin, turn the oven up to 220C. Bake for another 15-20minutes until nice and golden.
  3. Let the pumpkin and bacon cool a bit; roughly chop the bacon up.
  4. Add all the ingredients into a serving bowl, gently toss. 

Enjoy! No dressing needed. 

Nicci xx


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