Bacon and Mango Salad

Waitrose Smoked Danish Bacon Lardons are small, bite-sized pieces, and make a good choice for adding to quick and easy dishes such as this salad. Tossed with salad leaves and sweet, juicy mango in a tangy mint dressing, this recipe is perfect for summer. Serve with warmed, grainy bread. Unsmoked lardons are also available.

Preparation time: 10 minutes
Cooking time: 6-8 minutes

Serves: 2 as a main course
627 kcal/52.1g fat/14.1% fat per serving

Serves: 4 as a starter
313 kcal/26.1g fat/14.1% fat per serving

Ingredients

½ pack fresh mint
5 tbsp olive oil
2 tbsp white wine vinegar
2 tsp golden caster sugar
200g pack Waitrose Smoked Danish Bacon Lardons
1 large ripe mango
1 head chicory, washed
85g bag Waitrose Watercress
1 small red onion, peeled and finely sliced
Salt and freshly ground black pepper

Instructions

Pull the mint leaves from the stems and chop finely. Place in a small bowl with the oil, vinegar, sugar and seasoning. Whisk until combined, then set aside.

Tip the bacon lardons into a heavy-based frying pan, preferably non-stick. Fry over a high heat, stirring frequently, for 6-8 minutes, or until the bacon is crisp and golden. Drain on kitchen paper.

Halve the mango either side of the flat stone. Cut away the skin and cut the flesh into thin slices. Halve the chicory and cut each half into thin wedges.

Place the bacon, mango, chicory, watercress and onion in a salad bowl and mix together. Add the dressing and toss the ingredients together lightly. Serve with warmed bread, such as Waitrose Granary Baton.

Cook's Tip: A really ripe, juicy mango is essential for a fresh, tangy flavour. Alternatively, choose another sweet, ripe fruit, such as pears or peaches.

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