Bacon-wrapped pumpkin slices

Recipe from: 17 August 2015
recipes, banting, lchf

Ingredients 10
Servings 1
Time 00:45

Ingredients

  • 8
    pumpkin slices (about 2cm thick)
  • 30
    ml
    olive oil
  • 5
    ml
    honey
  • 2.5
    ml
    garlic, finely chopped
  • 2.5
    ml
    dried chili flakes
  • 2.5
    ml
    ground cinnamon
  • salt and pepper
  • 8
    strips of thick cut streaky bacon
  • 1
    (100g) log goats cheese, crumbled
  • handful of basil leaves or micro herbs
 

Method

00:45
 

Pre-heat the oven to 190°C.

Line a baking tray with some baking paper.
Toss the pumpkin, olive oil, honey, garlic, chili flakes and cinnamon together. Season with a bit of salt and pepper.

Wrap a strip of bacon around each piece of pumpkin. Place it on the lined baking tray and bake for 25-30 minutes until tender.
Scatter the goat's cheese on top and add some basil leaves or micro herbs.

TIP:
For an extra bit of crunch scatter 30ml (2 tbsp) of toasted sesame seeds, sunflower seeds or some finely chopped nuts over the cooked pumpkin.

TIP:
If you find that it is too spicy to your liking, then serve each portion with a dollop of Greek yoghurt, sour cream or cultured cream. This brings down the heat and adds a lovely creaminess to the veggies.

Recipe reprinted with permission of Illanique van Aswegen.
 
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Read more on: lchf  |  banting  |  recipes
 

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