Cured bacon, melon & chickpea salad with cream cheese


Forget the sides and cure the hungries with this filling #JustDelicious salad that’s good enough to stand on its own.



200g Eskort Rindless Streaky Bacon

125ml (½c) vinegar

60ml (¼c) water

15ml (1T) salt

15ml (1T) brown sugar


Eskort BBQ Spice

410g (1 can) chickpeas

olive oil

coarse salt

juice and zest of 1 lemon

1 melon, cut into slices

60ml (¼c) castor sugar

3 handfuls mixed salad leaves

125ml (½c) cream cheese

60ml (¼c) onion marmalade



  • In a bowl, mix the vinegar, water, salt and sugar.
  • Add the bacon and set aside to cure.


  • In a bowl, combine the BBQ spice, chickpeas, olive oil and salt with half the lemon zest and juice.
  • Dress the melon slices with the rest of the lemon zest and juice and the castor sugar.
  • Fry the dressed melon slices in a pan over high heat.
  • Mix the salad leaves and spiced chickpeas. Remove the bacon from the curing mixture and add to the salad greens.
  • Serve the salad topped with fried melon, cream cheese and onion marmalade.

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