Red Cabbage Pumpkin Salad

Cut the pumpkin into cubes. Season lightly with salt and juice.

Toast bacon in a non-stick frying pan until crisp. Remove, set aside.

Dry squash, roast in remaining bacon fat until just tender. Remove, set aside with lid closed.

Season red cabbage with salt and pepper. In same skillet, lightly roast, turning. Drizzle aceto over top, continue roasting for three minutes. Add bacon, pumpkin, feta or ricotta and parsley. Mix loosely. Sprinkle with parsley and mint. Serve lukewarm.

Tip: Blanch red cabbage briefly in boiling salted water to retain its rich color.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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