I'm going to serve home made oven baked chips for the boys and I'm having
Pumpkin and Carrot salad with walnut dressing
Serves 4 with a points value of 2 1/2 per serve
450g pumpkin, peeled
Olive oil spray
12 baby carrots, peeled and trimmed
125g WW bacon, thinly sliced
50g baby spinach leaves
1/3 cup Paul Newmans low fat honey and mustard dressing
10 walnut halves, chopped
1.Preheat oven 180 fanforced or 200 degrees c.
2.Place pumkin chunks on a baking tray and lightly spray with oil.
3.Roast for 15 minutes.
4.Add carrots, bacon, lightly spray with oil and roast for a further 15 minutes or until tender and bacon crisp.
5.Place in a serving bowl with spinach.
6. Drizzle with dressing and sprinkle with chopped walnuts.