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.
Cured Bacon, Caramelised Melon & Chickpea Salad
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
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