Pumpkin, Bacon and Orzo Salad

Hearty and full of flavour, this salad combines roasted pumpkin, crispy bacon, and creamy feta with a tangy mustard vinaigrette. It’s satisfying enough for a main but just as good as a standout side dish.

Serves: 4 as a main, 6-8 as a side

Time: 1 hour 

INGREDIENTS:

• 750g pumpkin
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp mixed herbs 
• 200g orzo
• 3 cups water
• 1 tbsp olive oil
• 4 rashers of bacon
• 3 cups of baby spinach/rocket
• 100g feta 
• Mustard vinaigrette 

INSTRUCTIONS:

1. Preheat oven to 180°C.
2. Cut pumpkin into cubes (2x2cm).
3. Line a tray with baking paper and spread pumpkin over it.
4. Drizzle pumpkin with olive oil, cumin and mixed herbs. Cook for 50 min.
5. While the pumpkin is cooking, make the vinaigrette. 
6. When the pumpkin has 20 minutes to go, bring 3 cups of water to boil.
7. Once boiling, add the orzo and cook for 10-12 minutes. 
8. While orzo is boiling, heat a pan with oil on a medium heat. 
9. Cut the bacon into strips and cook until done. 
10. Chop the spinach.
11. Add pumpkin, orzo, bacon and spinach to a bowl.
12. Mix in as much vinaigrette as you like.
13. Crumble over feta. 
14. NOTES:

• Pumpkin skin is a source of fibre and can be left on or taken off, whatever you prefer.