- 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
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.
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 |