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