- 3 oranges, peeled and sliced
- 1 large butternut
- 1 packet of mixed baby green salad leaves
- 1 250 g packet streaky bacon
- 3 Tbsp pine nuts
- 2 Tbsp brown sugar
- Orange vinaigrette dressing
Preheat the oven to 180 C.
Cut the butternut into small blocks, sprinkle with the brown sugar and place in the oven for 15-20 minutes or until soft. Leave under the grill for a further 5 minutes until lightly brown.
In the meantime, pan-fry the bacon in a pan until crisp. Lay on some kitchen towel to drain the excess oil. Segment the oranges and place in the pan with juices from the bacon and warm through.
In a dry small pan, brown the pine nuts, taking care not to let them burn, as they do so very easily.
When the butternut is done take it out and set aside.
Place the salad leaves on a platter, with the warm butternut, sliced oranges and crispy bacon pieces on top. Sprinkle with the pine nuts just before serving and a fresh orange-vinaigrette dressing, on the side.
Orange vinaigrette dressing:
- ½ cup olive oil
- ½ cup freshly squeezed orange juice
- ¼ cup demerara sugar
- 4 Tbsp Balsamic vinegar
- 2 tsp Dijon mustard
- ¼ tsp dried oregano
- ¼ tsp ground black pepper