Cranston’s Dry Cured Smoked Streaky Bacon works perfectly in this roasted butternut and feta salad! Ingredients: 8 rashers of Dry Cured Smoked Streaky Bacon 100g Feta Cheese 1 Whole Butternut Squash 1 Shallot 2 Sprigs of Rosemary 1-2 Bags of Mixed Baby Leaf 10g Pumpkin Seeds White Wine Vinegar Rapeseed Oil 2 tbsp of Granulated Sugar 1 tsp of Dijon Mustard 1) Prep your butternut into small pieces and place on a baking tray with some oil and some rosemary and pop your bacon on a separate tray and put into a 200°c preheated oven. 2) Remove bacon after 15 mins (or when crispy) and leave to cool. Once cool break into pieces. 3) Slice your shallot into rings. In a small pan, add around 100ml white wine vinegar and 2 tbsp of granulated sugar and bring to boil then add the shallot rings and take the pan off the heat, leave to lightly pickle and cool. 4) After 20-25 mins remove your butternut and leave to cool. 5) Whilst waiting for the butternut to cool, whisk up 1 tsp of Dijon mustard with 2tbsp of white wine vinegar and 3 to 4 tbsp of oil to make your salad dressing. 6) Assemble and mix in your leaves, bacon, butternut, shallot rings and dressing. Then top with crumbled feta and pumpkin seeds.

25th May 2020

Instagram filter used: Normal

Photo taken at: Penrith, Cumbria

View in Instagram ⇒