Sunday, 17 August 2008

Chicpea, Pumpkin and crisp bacon salad

Preheat oven to 180. Place 2kg butternut pumpkin cut into 1.5cm pices in shallow baking dish with 1/4 cup olive oil and 1 garlic. Roast uncovered 45 mins or until tender.

Place 12 slices of thin bacon in a single layer alongside the pumpkin in oven and cook until brown and crisp. drain on absorbant paper and break into pieces.

Place pumpkin, bacon, 2 * 400g chickpeas, 1 cup loosely packed fresh coriander leaves and spinach leaves in a bowl and add garlic dressing (1/4 cup lemon juice, 1/4 cup olive oil and 1 garlic)

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