| Prep Time | 10 |
| Cook Time | 30 |
| Servings |
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Ingredients
- 300 grams butternut pumpkin
- 120 grams baby spinach leaves
- 10 cherry tomatoes
- 200 grams shortcut bacon
- 1 small red onion
- 1 red chilli
- 1 tbs extra virgin olive oil
- 10 large scallops
- Pepper to season
- 1 Juiced Lime
Ingredients
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Instructions
- Heat the oven to 180 degrees.
- 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.
Recipe Notes
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