Bacon-wrapped pumpkin slices

Recipe from: 17 August 2015
recipes, banting, lchf

Ingredients 10
Servings 4
Time 00:45


  • 8
    pumpkin slices (about 2cm thick)
  • 30
    olive oil
  • 5
  • 2.5
    garlic, finely chopped
  • 2.5
    dried chili flakes
  • 2.5
    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



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.

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.

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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