"Light lunch but it would also make a refreshing first course."
ripe orange-fleshed melon
flat leaf parsley
For the dressing
lemon, juice of
black pepper, to taste
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.
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 from the parsley and roughly chop.
Dissolve the honey in the lemon juice, season with a few grinds of black 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 gently toss, trying not to break up the melon. Divide between two plates and serve.