- 4 persons
- 40 minutes
- Country style
Enjoy the flavours of autumn. This tasty and satisfying salad features in-season ingredients. Combined with the beautiful red and green Salanova® butter leaves this salad is a feast for the eye.
1 orange pumpkin (1 kg), peeled and deseeded
3 tbs olive oil
4 tbs pine nuts
125 g smoked streaky bacon, in rashers
4 tbs yoghurt
1 tbs of ginger syrup
½ clove of garlic, finely chopped
sea salt and freshly grounded black pepper
½ head of red and ½ head of green Salanova butter
150 g soft goat cheese, crumbled
- 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.
- 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.
- 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!