Take it outside Bruschetta, salads and fish spell scrummy summer dining!

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BACON, EGG & PUMPKIN FEAST BRUSCHETTA SERVES 6 PREP + COOK 45 MINUTES

300g Jap pumpkin, cut into 1cm slices 275g cherry truss tomatoes 6 slices short-cut rindless bacon 2 tbsp olive oil 2 tbsp white vinegar 6 eggs 150g baby spinach leaves 1 long Afghan flatbread SPINACH SALSA VERDE 1 cup firmly packed basil leaves ⅓ cup olive oil 30g baby spinach leaves 1 garlic clove, crushed 2 anchovy fillets, chopped finely 1 tsp baby capers 1 tbsp lemon juice

1 Preheat oven to hot, 200°C. Oil and line two large oven trays with baking paper. Place pumpkin and tomatoes on one tray and bacon on the other. Drizzle trays with half oil. Season pumpkin with salt and pepper. Season bacon with pepper. Roast 20 minutes, swapping trays halfway through, until pumpkin is tender, tomatoes softened slightly and bacon golden. Cover to keep warm. 2 Meanwhile, half-fill a large saucepan with water. Add vinegar and bring to the boil. Break 1 egg into a cup. Using a spoon, make a whirlpool in water and slide egg into whirlpool. Repeat with another 2 eggs. Cover pan, remove from heat. Set aside 3 minutes until yolks are runny and covered in set egg white or cooked as desired. Using a slotted spoon, carefully remove eggs from pan. Drain on paper towel. Repeat with remaining eggs. Cover to keep warm. 3 Boil, steam or microwave spinach until wilted. Squeeze out excess moisture. 4 Preheat grill on high. Place bread on a large oven tray and brush with remaining oil. Place bread under grill 1 minute until top is lightly golden. Transfer to a serving board. 5 SPINACH SALSA VERDE Blend basil, half oil, spinach, garlic, anchovy and capers until combined. Add remaining oil in a steady stream. Stir in juice and season. Makes about ½ cup. 6 Top bread with bacon, pumpkin, eggs, spinach and tomatoes. Drizzle with salsa verde. Season with freshly ground black pepper.