for 4 person

Bacon and chestnuts

1 tin	chestnuts in caramel sauce, (approx. 480 g)
150 g	bacon strips

Dressing

1	lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp	olive oil
¼ tsp	ginger powder
¼ tsp	salt
a little	pepper

To serve

150 g	lambs' lettuce
80 g	pomegranate seeds
30 g	fried onions

How it's done

Bacon and chestnuts

Drain the chestnuts, retaining 4 tbsp of the caramel sauce, set aside. Cut the bacon rashers in half crosswise, wrap each chestnut with half a rasher of bacon, place on a baking tray lined with baking paper.

To bake

Approx. 10 mins. in the upper half of an oven preheated to 200 °C.

Dressing

Combine the lime zest and juice with the oil, ground ginger and reserved caramel sauce, season.

To serve

Plate up the bacon and chestnuts along with the lamb's lettuce, drizzle with the dressing. Top with the pomegranate seeds and fried onions.

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