Cured Bacon, Caramelised Melon & Chickpea Salad

Prep Time

15min

Cook Time

15min

Total Time

30min

Serves

Ingredients

Cured Bacon:
200g Eskort Rindless Streaky Bacon
125 ml (½ C) vinegar
60 ml (¼ C) water
15 ml (1 T) salt
15 ml (1 T) brown sugar
Melon & Chickpea Salad
Eskort BBQ Spice, to taste
410 g (1 tin) chickpeas
Olive oil
juice and zest of 1 lemon
3 handfuls mixed salad leaves
60 ml (¼ C) castor sugar
1 melon, cut into slices
125 ml (½ C) cream cheese
60 ml (¼ C) onion marmalade
coarse salt, to taste
Allergens
This recipe contains dairy (lactose).
Substitutions
Cream Cheese (lactose): Use vegan cream cheese.

Method

Cured Bacon
In a large bowl, mix vinegar, water, salt and sugar, then add bacon.
Ensure that each rasher is coated in the mixture and set aside to cure.
Melon & Chickpea Salad
In a bowl, combine BBQ spice, chickpeas, olive oil, and salt with the zest and juice from one half of the lemon.
Dress melon slices with juice from the remaining lemon and castor sugar.
Fry dressed melon slices in a pan over high heat until slightly caramelised.

Serve

Mix the salad leaves with chickpeas.
Remove the bacon from curing mixture and add to the salad greens.
Top with caramelised melon, cream cheese and onion marmalade.