Red and green Salanova® butter leaves with roasted pumpkin, bacon and goat cheese

Preparation

1. Preheat the oven to 190ºC/375ºF/gas 5. Slice the pumpkin in wedges and divide them over a baking tray lined with greaseproof paper. Drizzle with oil and season to taste with salt and pepper. Roast in the oven for 20 min. or until just cooked.
2. Heat a frying pan and roast the pine nuts for 3 min. or until golden. Take the nuts out and bake the bacon for 6 min. or until crunchy. Whisk the yoghurt, ginger syrup and garlic until well combined. Season to taste with salt and pepper.
3. Remove half the core from the lettuce heads with the Salanova® cutter or cut half a circle around the core with a knife: the Salanova One cut, ready principle. Wash and dry the leaves and toss them in a large bowl. Divide the pumpkin, and goat cheese over the salad. Scatter with the pine nuts and drizzle with the dressing. Put the two half lettuce heads in a plastic bag in the fridge for later.

Use both Salanova heads and add some extra bacon and goat cheese to turn this side dish into a main course. You can eat the pumpkin skin. It’s less work and it gives a nice bite and more colour to your salad!