Roast Bacon, Sprout & Chestnut Lentil Salad

This makes a festive, nutritious and filling lunch or small dinner. If you want to make it more substantial, then add some roasted sweet potato to the mix or serve it with some toast. Roasting the bacon allows it to crisp up nicely and the sprouts start to do the same around the edges. It is a nice mix of textures and flavours, especially with the honey mustard dressing. Using ready cooked lentils and chestnuts help to cut down on cooking time, making it a really simple dish to make, creating minimal washing up.

Print Recipe

Roast Bacon, Sprout & Chestnut Lentil Salad

Keyword

Bacon, Chestnuts, Lentils, Spinach, Sprouts

Prep Time

5 minutes

Cook Time

30 minutes

Servings

people

Ingredients

For the salad:

• 1 tbsp olive oil
• 200 g sprouts
• 4 rashers lean back bacon excess fat trimmed
• 1/2 pack cooked chestnuts I used merchant gourmet
• 1 tin cooked green lentils
• 100 g spinach

For the dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp wholegrain mustard
• 1 tbsp honey

Keyword Bacon, Chestnuts, Lentils, Spinach, Sprouts Prep Time 5 minutes Cook Time 30 minutes Servings people Ingredients For the salad: 1 tbsp olive oil 200 g sprouts 4 rashers lean back bacon excess fat trimmed 1/2 pack cooked chestnuts I used merchant gourmet 1 tin cooked green lentils 100 g spinach For the dressing: 2 tbsp balsamic vinegar 1 tbsp wholegrain mustard 1 tbsp honey

Instructions

1. Pre-heat the oven to 200 degrees celsius.
2. Cut the bacon in to large chunks.
3. Check the sprouts and trim the tops off if they need it. Cut any larger ones in half.
4. Add the bacon and sprouts to a roasting tray and drizzle over the olive oil.
5. Place in the oven and roast for 20 minutes.
6. Meanwhile mix all the ingredients for the dressing in a small bowl.
7. Break the chestnuts in to small pieces.
8. Drain the water from the tinned lentils.
9. Once the 20 minutes are up, remove the tray from the oven, give everything a mix, add the chestnuts to the tray and pour over the dressing.
10. Return to the oven for a further 5 minutes.
11. After 5 minutes, again remove the tray, pour in the lentils and add the spinach to the tray. Stir well
12. Return to the oven for a final 2 minutes or until the spinach has wilted and the lentils are hot through.
13. To serve, divide the mixture between 2 bowls and enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.