Roasted Feijoa, Bacon & Feta Salad

A rocket salad with feijoa quarters, feta cheese and bacon crumbs on a large platter. A serving on a small plate, and a whole feijoa.

Make the most of the feijoa season! We love adding them to salads. Roasted feijoas can be paired with salty crispy bacon and creamy feta. Homemade honey mustard dressing with apple cider vinegar complements these ingredients effectively.

Print Pin Rate

Prep Time 20

Cook Time 20

Total Time 40

Course Lunch, Salad, Side Dish

Cuisine New Zealand

Servings people

Equipment

Handee paper towels

Ingredients

5 medium-large feijoas
125 g Farmland Thin Sliced Bacon
120 g rocket or salad greens
50 g Mainland Crumbly Feta crumbled
4 sprigs fresh thyme

Dressing

¼ cup olive oil
2 tbsp DYC apple cider vinegar
2 tbsp lemon juice
1 tbsp honey
2 tsp wholegrain mustard
¼ tsp salt

Instructions

Preheat the oven to 180°C. Cut the top off the feijoas and cut lengthwise into quarters. Place on a baking tray skin side down, bake for 20 minutes and remove from the oven.
While the feijoas are cooking, heat a frying pan over medium heat, add the bacon and cook on both sides until crispy. Transfer to a plate lined with paper towels.
For the dressing, whisk all ingredients in a small bowl to combine and set aside.
To assemble the salad, place the salad greens on a large serving plate and top with the roasted feijoas. Use your hands to crumble the rashers of bacon over the salad. Scatter over the crumbly feta and thyme leaves. Drizzle with the dressing before serving.