Ingredients
The following ingredients have 4 Servings
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/3 tsp ground nutmeg
- 1 tsp cayenne pepper
- 1 tbsp honey
- 1.5 tbsp soft brown sugar
- 1 tsp spice blend
- 50 g pecans
- 1 butternut squash (cut into wedges)
- 1 cauliflower (cut into wedges)
- 2 tbsp olive oil
- 2 tsp spice blend
- Pinch of salt
- 8 slices streaky bacon
- 200 g salad leaves (optional (I didn't use to serve it with salad leaves but now I do))
- 2 tbsp honey
- 2 tbsp extra virgin olive oil
- 4 tbsp balsamic vinegar
Instruction
- Preheat the oven to 180C.
- Mix together all the spices for the spice blend.
- Mix together the honey, brown sugar and spice mix for the candied pecans. It will be quite thick and sticky.
- Put the pecans on a baking tray lined with non-stick baking paper. Put spoonfuls of the honey, sugar and spice mix on top of the pecans.
- Bake in the oven for 5 minutes. The mixture will now have melted and you can stir the pecans around in it so they are all coated in it. Return them to the oven for another 5 minutes.
- Take the pecans out and put them on another piece of non-stick baking paper to cool. Make sure they are not touching each other. This prevents them from being over-coated in the caramel.
- Put the cauliflower and butternut squash in a large bowl and pour over the olive oil, spice blend and a little salt. Stir the vegetables well with your hands so they are coated all over in the oil and spices.
- Roast the vegetables in the oven at 180C for about 30 minutes until they are cooked through and lightly browned. These days I often use my air fryer instead and it takes about 20 minutes to cook the vegetables.
- At the same time fry the bacon until well cooked and crispy but not overdone.
- Mix together all the ingredients for the dressing.
- Arrange the cauliflower and butternut squash on a plate with the bacon. Put a few candied nuts around the sides and drizzle on a little of the honey and balsamic dressing. Add some salad leaves if you want.
