¼ cup sunflower seeds
100 g streaky bacon rashers, sliced finely, cut into 2.5cm strips
100 g fresh baby spinach
2 Tbsp sun-dried tomatoes, sliced finely
½ cup raspberries
2 Tbsp rice malt syrup (or honey)
2 small cloves garlic, crushed
2 tsp lemon juice
2 tsp olive oil (or almond oil)
pinch sea salt flakes and freshly ground black pepper
- Heat a large frying pan over medium heat. Add sunflower seeds and toast, stirring, for 2–3 minutes until lightly golden and fragrant. Remove from pan and set aside to cool.
- Add speck or bacon to pan and cook for 3–4 minutes on each side until crisp. Remove from pan. (Save rendered fat for making scrambled eggs or frying veggies. Simply pour into a small glass jar and store in fridge.)
- Meanwhile, in a large bowl, toss spinach with sun-dried tomatoes. For raspberry dressing, place raspberries and rice malt syrup or honey in a small saucepan over medium heat. Bring to the boil and simmer, stirring, for 2 minutes. Remove from heat and strain into a sieve set over a bowl. Press mixture gently, discard seeds. Add garlic, lemon juice and oil, season with salt and pepper, whisk well with a spoon.
- To serve, sprinkle sunflower seeds and crispy speck or bacon over the salad and drizzle on raspberry dressing.