Melon salad with maple syrup-bacon croutons

Name: Melon salad with maple syrup-bacon croutons
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Bacon cubes; 5-6 Tbsp Maple syrup; 1 Rocket salad; 2 Carrots; 800 g Watermelon; 300 g Blueberries; 1 red onion; 100 ml light balsamic vinegar; 7-10 Tbsp salt, pepper; 4 TABLESPOONS Olive oil; 75 g salted roasted peanuts; baking paper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Bacon cubes
5-6 Tbsp Maple syrup
1 Rocket salad
2 Carrots
800 g Watermelon
300 g Blueberries
1 red onion
100 ml light balsamic vinegar
7-10 Tbsp salt, pepper
4 TABLESPOONS Olive oil
75 g salted roasted peanuts
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) and line a baking tray with baking paper. Mix bacon and 3-4 tablespoons maple syrup. Spread out on the baking tray and bake in a hot oven for approx. 12 minutes.
2
Take out and let it cool down.
3
Clean, wash and drain the lettuce and cut into wide strips. Peel, wash and roughly grate the carrots. Cut melon pulp from the skin, remove seeds if necessary. Dice fruit flesh.
4
Select the blueberries, wash and drain if necessary. Peel and chop the onion. Mix half the berries, onion, vinegar and 2 tbsp. syrup in a tall mixing bowl with a hand blender. Season with salt and pepper.
5
Add oil underneath.
6
Mix salad, carrots, melon, remaining berries and peanuts. Arrange on a large plate. Sprinkle with bacon. Drizzle some blueberry dressing over it. Serve the rest.