Recipe for Roast Pumpkin and Bacon Salad 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE SALAD ----------------
2 tbl Olive oil
15 gm Butter, diced ( 1/2oz)
Approximately 1 kg, (2lb) pumpkin, peeled, deseeded and cut into 2cm (1 inch) cubes
Salt and freshly ground black pepper
250 gm Unsmoked back bacon, diced (8oz)
2 slc Bread, crusts removed and cubed
Mixed salad leaves
175 gm Fine green beans, cooked (6oz)
----------------- FOR THE DRESSING ----------------
Grated rind and juice of 2 limes
1 tbl Olive oil
2 tbl Reduced calorie mayonniase
Instructions:
Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place 1 tablespoon of oil and the butter in a roasting pan with the pumpkin. Toss together with the seasoning and bake in the preheated oven for 40 minutes.

Meanwhile, grill the bacon until crisp and dice. Heat the remaining oil and fry the bread cubes until golden.

Arrange the salad leaves and beans on a serving plate. Top with the cooked pumpkin, bacon and croutons.

Blend all the dressing ingredients together with seasoning to taste and drizzle over the salad just before serving.

NOTES : A colourful leafy salad with golden roasted pumpkin and crispy bacon.

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