A colourful, textured salad of rocket and spinach, corn chips, butternut pumpkin, bacon and pine nuts with a tangy mustard dressing.
Ingredients List
Method
- Add olive oil to a preheated pan or flat grill on low-med heat. Add diced Pumpkin and gently fry until soft and ready to eat.
- Repeat this with the diced Bacon at the same time on a medium heat until cooked well.
- Pre-heat a small pan on medium heat and toast Pine nuts and set aside.
- Combine the Mayo, Dijon, and Seeded Mustard, and water to make the dressing.
- The Salad is now ready to be put together in layers on the serving tray or board in the following order: Spinach & Rocket, Corn chips, Pumpkin, Bacon, Dressing, Pine nuts.
Blue Ribbon
