for 4 person

Fried squash

80 g	bacon strips
1 tbsp	olive oil
800 g	squash (e.g. Hokkaido incl. skin) cut into approx. 3 cm slices
½ tsp	salt
2	pears, cut into wedges

Salad

1 tbsp	honey mustard
1 tbsp	coarse-grain mustard
3 tbsp	balsamic vinegar
3 tbsp	olive oil
	salt and pepper to taste
½ bunch	chives, finely chopped
100 g	feta

How it's done

Fried squash

Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Remove from the pan and drain on paper towels. Heat the oil in the same pan. Cover the squash and cook over a medium heat for approx. 15 mins., turning occasionally, season with salt. Remove the lid and cook for a further 15 mins. Remove and serve on a platter. Add a dash of oil to the same pan, if necessary, fry the pears for approx. 4 mins., place on top of the squash.

Salad

Combine the mustard, balsamic and oil, season. Mix in the chives. Crumble the bacon and feta, scatter on top of the salad, drizzle with the dressing.

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