•  4 rashers (220g) bacon, rind removed
•  250g cherry tomatoes, halved
•  400 g cans white (cannellini) beans, drained
•  ¼ cup chopped flat-leaf parsley leaves
•  80g baby rocket (arugula) leaves

honey mustard dressing

•  2 tablespoons Dijon mustard
•  1 tablespoon honey
•  1 tablespoon water

  To make the honey mustard dressing, place the mustard, honey and water in a bowl and stir to combine. Set aside.

  Place bacon on a baking tray and cook under a pre-heated hot grill for 5–8 minutes or until golden and crispy. Drain on absorbent paper and break into pieces. Place bacon, tomatoes, beans, parsley, rocket and half the honey mustard dressing in a bowl and toss to combine. Divide between plates and serve with the remaining dressing on the side. Serves 2.