Cube the pumpkin, slice the onion into wedges and thinly slice the chilli. Arrange on a baking tray and toss with a little bit of the oil. Bake for the 30 minutes or until cooked to your liking. In the last 10 minutes of cooking add the cherry tomatoes to the tray
Heat a frypan and cook the bacon slices. When cooked cut into cubes and set aside.
Pat dry the scallops and drizzle with the remaining oil, add to pan and cook for 1 to 1-1/2 minutes on each salad. Season the scallops with pepper while searing.
Place the spinach on a serving plate and drizzle with a squeeze of lime. Add bacon then the roast vegetable mixture and scallops. Drizzle the scallops with the remaining lime juice and serve.
376 cals per serve.
Kj: 1579, Protein: 40, Fibre: 4.7, Total Fat: 16, Carbs: 16
Sat Fat: 3.2, Total Sugar: 12, Free sugar: 0
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