Crispy bacon, spinach salad
Preparation: 15 minutes Cooking: 30 minutes Serves: 4 Ingredients
250g rindless bacon rashers 200g butternut pumpkin, cubed 2 tbsp olive oil 3 cups loose spinach leaves 1⁄2 cup sun-dried tomatoes, chopped 1⁄2 cup red onion, finely sliced 1⁄2 cup dressing of your choice (ranch, French, balsamic) Shaved parmesan cheese
Preheat oven to 200C. Lay bacon strips onto a greased oven tray. Fold pumpkin and oil together in a bowl and arrange around bacon strips. Bake for 30 minutes or until very crispy. Arrange spinach leaves, sun-dried tomato and onion into serving bowls. Arrange bacon and pumpkin over the top. Drizzle with dressing of your choice, preferably a creamy one such as ranch dressing or ceasar. Serve with parmesan cheese.