Bacon and papaya salad


I don’t cope well with winter.  Although I love creamy soups, hearty stews and cuddling up with a hot cup of tea, I detest the cold and short days.

So as spring is (not quite yet) upon us, I enthusiastically created this luscious salad that will make you go back for seconds – or like my hubby, thirds. The marriage of the crispy bacon and papaya is lip-smacking and the vibrant colours make for beautiful presentation.


1 pack of back bacon

Half a papaya

1 pack of baby leaf salad

Handful of mungs and lentils

80g croutons

100g broccoli

50g blue cheese


  1. Cut the bacon into chunks and fry until crispy. No need for any oil or butter as the fat of the bacon supplies enough for a good sizzle.
  2. Remove the pips from the papaya, peel it and cut into chunks.
  3. Steam the broccoli for about 5 minutes, drain the water and let it cool down.
  4. Use a shallow salad bowl and  make a bed of the baby leaf salad.
  5. Layer the papaya, mungs and lentils, croutons and broccoli.
  6. Top the salad with the bacon and crumble the blue cheese over your masterpiece.
  7. Enjoy this salad with a juicy steak or even as a main meal. A creamy salad dressing partners best with the ingredients, but you can try some balsamic vinegar as well.



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