Sweet aromatic oven roasted feijoa paired with crispy streaky bacon is a match made in food heaven. Together with rocket, pears and whipped ricotta, this salad will satisfy the taste buds for sure.
Trim the top of the feijoa and cut them into quarters lengthwise. Place cut feijoa in a baking dish and drizzle honey on top.
Bake in oven for approximately 20 minutes. Remove from oven and set aside.
Increase oven temperature to 200°C or 400°F.
Place streaky bacon on a lined baking tray and grill for 10 minutes until crispy brown. Remove from oven to cool down. When cool enough to handle, cut each bacon strip into 3-4 pieces.
Cut pear in half and thinly slice.
Wash and shake dry rocket leaves.
Place soft ricotta, 1 tbsp olive oil and a good pinch of salt into food processor. Blend briefly to combine. Then add another 1 tbsp olive oil. Continue to blend until ricotta is smooth and creamy. This will take about 2 minutes.
Assembly
On a large plate, start with a layer of arugula (rocket leaves).
Then top with roasted feijoa and roasted streaky bacon.
Scatter sliced pear in between roasted feijoa and streaky bacon.
Add dollops of whipped ricotta throughout the roasted feijoa salad.
Drizzle olive oil to finish.
Serve.
Video
Notes
Check bacon when in oven as cooking time may vary depending on the thickness of your bacon
If feijoa not in season, substitute with figs.
For a vegetarian option, omit the bacon and replace with toasted nuts or seeds to add the crunch.
I used wet cured streaky bacon in this recipe, but you can use dry cured streaky bacon, pancetta or even prosciutto.
Try avocado puree or a cashew nut cream to replace the ricotta in the recipe for dairy free option.