Roast Pumpkin And Bacon Salad

4 servings

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Roast Pumpkin And Bacon Salad Ingredients

FOR THE SALAD	2 sl Bread; crusts removed and
2 tb Olive oil	; cubed
15 g Butter; diced ( 1/2oz)	Mixed salad leaves
Approximately 1 kg; (2lb)	175 g Fine green beans; cooked
; peeled, deseeded	FOR THE DRESSING
; and cut into 2cm (1	Grated rind and juice of 2
; inch) cubes	1 tb Olive oil
Salt and freshly ground	2 tb Reduced calorie mayonniase
250 g Unsmoked back bacon; diced	1 ts Wholegrain mustard

Instructions for Roast Pumpkin And Bacon Salad

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.

Main Ingredient: PumpkinCuisine: Uncategorized

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