Salad with bacon and roasted pumpkin
A source of fiber and antioxidants, this salad with bacon and roasted pumpkin supports heart and immune system health. The combination of sweet pumpkin and salty bacon creates a harmonious flavor, while the seeds add a crunchy texture. Perfect for a balanced lunch or dinner.
Clean the pumpkin (100 g) and cut it into slices. Then sprinkle the sliced pumpkin with Provencal herbs (1 pinch) and drizzle with vegetable oil (1 tsp).
Place the pumpkin in a preheated oven and bake at 180 degrees for 10 minutes. Don’t forget to check for doneness.
While the pumpkin is baking, grill or fry the bacon (40 g) until crispy.
At the same time, boil the egg (1 pc.) soft-boiled, so that it has a tender runny yolk.
When all the components are ready, mix the salad leaves (40 g) with cherry tomatoes (40 g) and place this mixture in the center of the plate.
Next to it, arrange the warm pumpkin and bacon slices. Finish the dish by drizzling it with a parsley-based dressing (20-25 g) and sprinkling with caramelized seeds (20 g).
Recipes for the seeds and dressing are provided below.
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