Melon, tomato & bacon panzanella

Halve and deseed the melon, then cut into wedges, slice away the skin and cut into 2.5 - 3cm chunks. Put in a large mixing bowl with the tomatoes, capers and vinegar. Season, mix well and set aside.

Put 1 tbsp oil in a large frying pan and set over a medium heat. Add the lardons and cook for 4-5 minutes until beginning to colour. Stir in the onion, cook for 1 minute, then add the sourdough cubes. Pour in the remaining 3 tbsp oil, mix well and fry for around 5 minutes, stirring occasionally, until the edges of the bread are golden and crisping a little. Transfer to the bowl with the melon and tomatoes, add the herbs and some cracked black pepper and toss together. Drizzle over a little more extra virgin olive oil to serve.