 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
This recipe comes from Rachael Ward (wife of Aussie actor Bryan Browne) She uses butternut pumpkin (or maybe you call it a squash) I prefer to use Kent with its denser texture and more intense flavour. Save time and cook the pumpkin and bacon at the same time! Ingredients:
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:
1. Preheat oven to moderate (180c).
2. 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.
3. Place the bacon on a tray in a single layer and cook for 20 minutes (in the oven), or until crispy.
4. Drain bacon, cool slightly then break into pieces.
5. Dressing:.
6. Combine the ingredients, whisk together well.
7. Combine all ingredients with the dressing, season to taste with salt and plenty of pepper and serve at once.
|
|