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Pumpkin and Bacon Salad Recipe

Pumpkin and Bacon Salad Recipe

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Ingredients:

Serving

2 kg pumpkin, cut into 1 . 5 cm cubes
1/4 cup olive oil
1 garlic clove, crushed
12 slices bacon or 12 slices pancetta, cut thin
2 (400 g) chickpeas, drained, rinsed
1 cup coriander leaves, loosely packed
salt & freshly ground black pepper
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, crushed

Directions:

Preheat oven to moderate (180c).
Combine pumpkin, oil and garlic in a bowl; toss gently. Transfer to a shallow baking dish; roast uncovered for about 45 minutes or until tender. Allow to cool a bit.
Place the bacon on a tray in a single layer and cook for 20 minutes (in the oven), or until crispy.
Drain bacon, cool slightly then break into pieces.
Dressing:.
Combine the ingredients, whisk together well.
Combine all ingredients with the dressing, season to taste with salt and plenty of pepper and serve at once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	293.92 Kcal (1231 kJ)
Calories from fat	221.91 Kcal
		% Daily Value*
Total Fat	24.66g	38%
Cholesterol	22.18mg	7%
Sodium	225.76mg	9%
Potassium	763.77mg	16%
Total Carbs	15.07g	5%
Sugars	6.21g	25%
Dietary Fiber	2.06g	8%
Protein	6.45g	13%
Vitamin C	21mg	35%
Iron	2mg	11%
Calcium	46.3mg	5%

Amount Per 100 g
Calories	116.04 Kcal (486 kJ)
Calories from fat	87.61 Kcal
		% Daily Value*
Total Fat	9.73g	38%
Cholesterol	8.76mg	7%
Sodium	89.13mg	9%
Potassium	301.54mg	16%
Total Carbs	5.95g	5%
Sugars	2.45g	25%
Dietary Fiber	0.81g	8%
Protein	2.55g	13%
Vitamin C	8.3mg	35%
Iron	0.8mg	11%
Calcium	18.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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