Glorious bacon, fetta & spinach salad

[suzysiu]

Cook 700g butternut pumpkin (peeled and cut into 2cm pieces) in lightly salted boiling water for 5 minutes or until just tender. Drain. Cook 4 rashers bacon (chopped) in a non-stick pan over medium heat for 5 minutes or until crisp. Drain on absorbent paper. In a large pan over medium heat, warm 2 tbsp extra virgin olive oil and cook 1 red oinion and 1 clove garlic (both finely chopped) for 5 minutes. Add 1 bunch English Spinach (trimmed), 1/4 tsp nutmeg and 1/4 tsp cayenne pepper and stir gently for 1 minute. Add pumpikn and juice of 1 orange and cook for 2-3 minutes. Stir in 120g fetta (crumbled) and 55g toasted hazelnuts. Serve topped with bacon pieces.

We didn't have any cayenne pepper, so put in some peri peri sauce which I would reccommend.

Thanks to the Sunday papers. Make this!