Pumpkin, Bacon & Tomato Salad

By YOU Digital
29 August 2018

Preparation: 10 min | Cooking: 25 min | Serves 4

With all those choccies floating around this month we thought we’d keep it light, fresh and healthy in the #JustDelicious kitchen of love – like this zesty salad!

Ingredients

1 packet Eskort Streaky Bacon

1kg pumpkin, peeled and cut into cubes

30ml (2T) olive oil

salt and ground black pepper

100g (2/5c) feta cheese, crumbled

50g fresh rocket

60g (4T) sundried tomatoes in oil, drained and chopped

60ml (4T) double thick plain yoghurt

5ml (1t) lemon juice

zest of ½ a lemon

Method

  • Preheat the oven to 180°C.
  • In a large bowl, toss together the pumpkin with the olive oil, salt and pepper.
  • Place in a single layer on a baking sheet and roast for 20-25 minutes.
  • Fry the bacon until crispy, remove from the heat, cool and break into pieces.
  • Remove the pumpkin from the oven and cool.
  • In a large salad bowl, combine the pumpkin, bacon, feta, rocket and sundried tomatoes. Toss well.
  • Mix the yoghurt with the lemon juice and zest and serve with the salad as a dressing.

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