Waitrose and Partners
Melon, tomato & bacon panzanella

Melon, tomato & bacon panzanella

The flesh of cantaloupe is not dissimilar to that of a ripe tomato and pairs equally well with basil in this salad twist.

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  • Serves3
  • CourseMain meal
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins

Ingredients

  • ½ cantaloupe melon
  • 275g pack baby plum tomatoes, halved
  • 200g No.1 Red Choice Tomatoes, quartered
  • 2 tbsp nonpareille capers, drained
  • 2 tsp red wine vinegar
  • 4 tbsp extra virgin olive oil, plus extra for drizzling
  • 200g smoked bacon lardons
  • 1 medium red onion, finely sliced
  • 200g sourdough, cut into 2cm cubes
  • 25g pack basil, leaves torn
  • 25g pack mint, leaves picked

Method

  1. Halve and deseed the melon, then cut into wedges, slice away the skin and cut into 2.5 - 3cm chunks. Put in a large mixing bowl with the tomatoes, capers and vinegar. Season, mix well and set aside.

  2. Put 1 tbsp oil in a large frying pan and set over a medium heat. Add the lardons and cook for 4-5 minutes until beginning to colour. Stir in the onion, cook for 1 minute, then add the sourdough cubes. Pour in the remaining 3 tbsp oil, mix well and fry for around 5 minutes, stirring occasionally, until the edges of the bread are golden and crisping a little. Transfer to the bowl with the melon and tomatoes, add the herbs and some cracked black pepper and toss together. Drizzle over a little more extra virgin olive oil to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,569kJ/ 615kcals

Fat

35g

Saturated Fat

8.3g

Carbohydrates

50g

Sugars

14g

Fibre

6.3g

Protein

21g

Salt

3.4g

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5 out of 5 stars1 rating