Cool Melon And Hot Bacon - cooking recipe

Ingredients

1 ripe orange-fleshed melon
225 g smoked bacon
3 sprigs flat leaf parsley
For the dressing
2 teaspoons honey
1 large lemon, juice of
4 tablespoons olive oil
black pepper, to taste

Preparation

Cut the melon in half, scoop out the seeds and cut the flesh into wedges.
Slice the fruit from the skin then cut the flesh into thick cubes. Keep the pieces generously sized.
Remove the rinds from the bacon. Grill the bacon - or fry it in a non-stick pan - until crisp, then drain on kitchen paper. Cut or break the bacon into pieces about 2 cm in length. Pull the leaves from the parsley and roughly chop.
Dissolve the honey in the lemon juice, season with a few grinds of black pepper and beat in the olive oil with a fork or small whisk.
Add the bacon and parsley to the melon. Pour over the dressing and gently toss, trying not to break up the melon. Divide between two plates and serve.