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.
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Photo taken at: Penrith, Cumbria