Melon salad with maple syrup-bacon croutons

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
5 2
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. 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. 2

    Take out and let it cool down.

  3. 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. 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. 5

    Add oil underneath.

  6. 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.

Nutrition Facts

KCAL
560 kcal
CARBS
35 g
FATS
38 g
PROTEINS
15 g