warm pumpkin, fetta and bacon salad
kat
ingredients
- 700g butternut pumpkin, peeled and cut into 2cm pieces
- 2 tbsp extra virgin olive oil
- 1 red onion, thinly sliced
- 1 clove garlic, finely chopped
- 1 bunch English spinach, trimmed
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne, or to taste
- Juice of 1 orange
- 120g feta cheese
- 55g almonds, toasted
- 3 rashers bacon, chopped
directions
- 1
Cook pumpkin in a saucepan of lightly salted boiling water for 3-5 minutes or until just tender. Drain.
- 2
Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 mins. Stir in feta and almonds.
- 3
Cook bacon in a non-stick pan over medium heat for about 3-5 mins or until crisp. Remove and drain on paper towel.
notes
Serve pumpkin salad warm with bacon pieces sprinkled over
Source: kat
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