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. NOTES : A colourful leafy salad with golden roasted pumpkin and crispy bacon.
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 4|
|Calories from Fat: 331 (80%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 53.2mg||16 %|
|Sodium 704.9mg||24 %|
|Potassium 242.3mg||6 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 9.5g|
|Protein 9.3g||13 %|
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Calories per serving: 412
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