Pumpkin, bacon & tomato salad

Pumpkin, bacon & tomato salad

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

Prep Time: 10 min
Cook Time: 25 min
Serves: 4

200 g Eskort Rindless Streaky Bacon
1 kg pumpkin, peeled and cut into cubes
30 ml olive oil
  salt and ground black pepper, to taste
100 g feta cheese, crumbled
50 g fresh rocket
60 g sundried tomatoes in oil, drained and chopped
60 ml double thick plain yoghurt
5 ml lemon juice
½ lemon zest


  • Preheat oven to 180°C.
  • In a large bowl toss together the pumpkin cubes with olive oil, salt and pepper.
  • Pour out onto a baking tray in a single layer, place in oven and roast for 20-25 minutes.
  • Heat a frying pan and fry bacon until crispy, remove from heat, allow to cool and break into pieces.
  • Remove pumpkin from oven and allow to cool.
  • In a large salad bowl, combine the roast pumpkin, fried bacon, feta, rocket and sundried tomatoes.
  • Toss salad well to combine.
  • Mix yoghurt together with lemon juice and zest and serve with salad as a dressing.

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