Warm chestnut and spinach salad with raisins and bacon

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Type: Salad

Tools

Kitchen friendly view

Ingredients

1 cup fresh chestnuts
3 tablespoons olive oil
3 rashers bacon, finely chopped
1 clove garlic, finely chopped
2 tablespoons balsamic vinegar
½ cup raisins
salt
pepper
6 cups baby spinach, washed
2 green onions, finely chopped

Preparation method

Prepare the chestnuts by pre-heating the oven to 200°C. Cut a cross on the rounded side, sitting the chestnut on the flattened side, of the chestnut shell. Place them on a baking tray and roast for 10-15 minutes until the shells split.

Cool for 2-3 minutes then remove outer shell and inner skin while still warm. Coarsely chop and set aside.

Heat the oil in a fry pan and cook the bacon for 2-3 minutes. Add in the garlic and chestnuts and saute for 2-3 minutes or until lightly browned.

Add in the balsamic and raisins; season with salt & pepper.

Pour over the spinach and stir in the green onions. Serve immediately.

Bacon egg and spinach salad

Welsh rarebit and bacon

Chokos with bacon and cheese

Parsnip nut and bacon bake

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