Ingredients

• 700g butternut pumpkin, cut into 1cm  cubes
• 400g thick cut bacon, chopped
• ½ cup Greek feta, crumbled
• ½ cup fresh thyme
• 4 cups baby spinach leaves
• 1 tbsps. coconut oil
• 2 tbsps. tamari
• Salt & pepper

Method

• Parboil the pumpkin in lightly salted water for 5 minutes. Then drain and let sit for 5 minutes.
• Heat the coconut oil and tamari in a large, deep sided frying pan over medium heat.
• Add the pumpkin and fry for 5 minutes.
• Add the bacon and continue frying for 10 minutes, or until the pumpkin is cooked through and slightly browned in places.
• Place the pumpkin, bacon, feta and thyme in a large bowl and gently toss to combine. Season to taste.
• To serve, divide the spinach leaves between serving plates and place portions of pumpkin salad on top.
• NOTE: Due to the pumpkin content, this recipe may not be suitable for those on a very low-carb diet.