Bacon and Lentil Salad

60 minutes
10 minutes
4 people


  • 2 x 400g cans organic lentils, drained and washed
  • 200g Scottsdale Pork shortcut maple bacon, diced
  • 400g roasted pumpkin, cubed
  • 100g baby spinach leaves or shredded kale
  • 100g creamy feta cheese, crumbled
  • 150ml balsamic dressing
  • 50g pinenuts, toasted


  1. Heat a griddle pan over a medium heat and cook bacon for 3-4 minutes turning frequently until well browned. Remove and set aside.
  2. Place the drained lentils in a large mixing bowl.
  3. Toss the lentils together with the pumpkin, capsicum, spinach leaves, feta cheese and balsamic dressing.
  4. Gently fold through the cooked bacon.
  5. Arrange the salad in a shallow serving dish and garnish with pine nuts.
  6. Garnish with cracked black pepper.