WARM PUMPKIN AND FETA SALAD
(Serves 3–4 as a light lunch or 4–6 as an accompaniment)
The warmth of the bacon, pumpkin and beans in this salad will make a creamy feta particularly unctuous. Enjoy the salad as a stand-alone meal or as an accompaniment to roast leg of lamb, grilled fish or barbecued steak.
400 g Crown (greyskinned) pumpkin (cut into batons 1 cm thick and 5 cm in length)
30 g (3 tbsp) butter
80 g (3) rindless bacon rashers (cut into thick strips)
115–125 g (18) French beans (topped, tailed, blanched and kept warm)
110 g creamy-style feta (cut into cubes)
2 large handfuls rocket leaves
1½ tsp pink peppercorns in brine (drained, rinsed in cold water and roughly chopped)
- Place pumpkin into steamer basket over a pot of simmering water and cook till just tender. Cooking time will vary according to ripeness and age of pumpkin. Remove from steamer and cool.
- Place butter in a heavy-based frying pan, over a medium heat, and melt. Add bacon, tossing occasionally, till bacon has browned but is not crisp. Add pumpkin to pan, place a lid on pan for about 1 minute, and gently toss contents to heat through, being careful not to break the pumpkin.
- Transfer bacon and pumpkin to a large bowl. Add beans and Raspberry Vinaigrette. Toss gently to just combine and gently place warm salad onto serving platter.
- Scatter feta, rocket and pink peppercorns over the top and serve immediately.