Warm Pumpkin, Feta and Bacon Salad

Ingredients

• 1 small pumpkin or butternut squash, peeled and cut into 1 " pieces
• 2 tablespoons extra virgin olive oil
• 1 red onion, thinly sliced
• 1 garlic clove, finely chopped
• 1 bunch spinach, trimmed
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne (to taste)
• 1 orange, juice of
• 4 ounces feta cheese
• 2 ounces almonds, toasted
• 3 slices bacon (thick sliced is good)

Directions

1. 1

   Cook pumpkin in a saucepan of lightly salted boiling water for 3-5 minutes or until just tender. Drain.

2. 2

   Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 minutes Stir in feta and almonds.

3. 3

   Cook bacon in a non-stick pan over medium heat for about 3-5 mins or until crisp. Remove and drain on paper towel.

4. 4

   Serve pumpkin salad warm with bacon pieces sprinkled over.

5. 5

   This is a 2 person main meal or 4 person side.