Food & Wine

Pumpkin, bacon and tomato salad

Pumpkin, bacon and tomato salad

With all those choccies floating around this month we thought we’d keep it light, fresh and healthy in the kitchen with this zesty salad!

Prep Time: 10 min
Cook Time: 25 min
Serves: 4


  • 200g Eskort Rindless Streaky Bacon
  • 1kg pumpkin, peeled and cut into cubes
  • 30ml olive oil
  • salt and ground black pepper, to taste
  • 100g feta cheese, crumbled
  • 50g fresh rocket
  • 60g sundried tomatoes in oil, drained and chopped
  • 60ml double thick plain yoghurt
  • 5ml lemon juice
  • 1/2 lemon zest



  • Preheat oven to 180°C.
  • In a large bowl toss together the pumpkin cubes with olive oil, salt and pepper.
  • Pour out onto a baking tray in a single layer, place in oven and roast for 20-25 minutes.
  • Heat a frying pan and fry bacon until crispy, remove from heat, allow to cool and break into pieces.
  • Remove pumpkin from oven and allow to cool.
  • In a large salad bowl, combine the roast pumpkin, fried bacon, feta, rocket and sundried tomatoes.
  • Toss salad well to combine.
  • Mix yoghurt together with lemon juice and zest and serve with salad as a dressing.

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