Serving size: Serves 4
Cooking time: Less than 15 minutes
Course: Lunch, Main, Salad

INGREDIENTS

2 large peaches, washed and each one cut into eight wedges
1 small lemon, juiced
4 large bacon rashers, rind removed
Mixed lettuce leaves, coloured and regular
1 red capsicum, roasted and cut into strips
2 green spring onions, trimmed, washed and cut into 3 cm lengths
½ cup blue vein cheese
60ml (¼ cup) orange juice
ground black pepper, to taste
Chives, chopped

METHOD

Put the peach slices into a bowl and mix with the lemon juice to stop browning.

Grill or barbecue the bacon until crisp and fat removed; drain on kitchen paper and cool. Assemble the salad by putting the lettuce into a large bowl and tumble with the capsicum and spring onion pieces.

Drain the peach wedges and add to the lettuce mixture. The bacon can either be crumbled into the salad or left in large pieces — if you choose the latter method, leave the bacon to one side and place on top of the salad once it is dressed and tossed. If crumbling, do so now.

Make the dressing by mashing the cheese with the orange juice and ground black pepper to taste. It will not be a smooth dressing but slightly lumpy.

Pour the dressing over the salad and toss, sprinkle with the chopped chives and serve with good bread.