What works for me here is the contrast between the cool, juicy melon and
crisp, hot bacon. I think of it as a light lunch but it would also make a
refreshing first course, the salty bacon and ripe melon being as successful
an ‘appetiser’ as you could wish for. The colours are very beautiful too,
with the soft, orange melon, honey coloured bacon fat and emerald green
parsley.
 
Serves 2 as a light lunch
 
a ripe orange-fleshed melon
smoked streaky bacon – 225g
a few sprigs of flat-leaf parsley
 
for the dressing:
honey – 2 teaspoons
the juice of a large lemon
olive oil – 4 tablespoons
 
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, otherwise the salad will end up being ‘bitty’. Keep
the pieces in a mixing bowl.

 

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 form the parsley
and roughly chop the leaves, you can leave small ones whole. You need a good
handful.

 

Dissolve the honey in the lemon juice, season with a few grinds
of black pepper (melon is wonderful with 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 toss gently, trying not to break up the melon. Divide between two plates
and eat whilst the bacon is still warm.