Pumpkin And Bacon Salad - cooking recipe

Ingredients

2 kg pumpkin, cut into 1 . 5 cm cubes
1/4 cup olive oil
1 garlic clove, crushed
12 slices bacon or 12 slices pancetta, cut thin
2 (400 g) chickpeas, drained, rinsed
1 cup coriander leaves, loosely packed
salt & freshly ground black pepper
Lemon and Garlic Dressing
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, crushed

Preparation

Preheat oven to moderate (180c).
Combine pumpkin, oil and garlic in a bowl; toss gently. Transfer to a shallow baking dish; roast uncovered for about 45 minutes or until tender. Allow to cool a bit.
Place the bacon on a tray in a single layer and cook for 20 minutes (in the oven), or until crispy.
Drain bacon, cool slightly then break into pieces.
Dressing:
Combine the ingredients, whisk together well.
Combine all ingredients with the dressing, season to taste with salt and plenty of pepper and serve at once.