Jeanne’s Pumpkin Salad

½ Queensland Blue pumpkin (peeled and cut into smallish chunks)

1 x packet thin crispy bacon

1 x tin chick peas

1 x bunch of coriander

½ cup lemon juice

½ cup good olive oil

1-2 cloves of garlic (crushed)

Bake pumpkin (I usually bake mine on baking paper with a drizzle of olive oil) – bake until just cooked so it doesn’t go mushy in the salad.

Use the same pan/s to bake bacon until crispy; tear into pieces when cool

Drain / wash / rinse chick peas well

Chop coriander

Combine above

Mix lemon juice, olive oil and garlic (dressing)

Only dress the salad when ready to serve.