Crunchy fig and fennel salad

This bowl of pure sunshine is bursting with summer flavours. An easy, make-ahead dish – simply omit the bacon for any vegetarian guests. Serves 4 • Ready in 20mins

150g bacon

2 small oranges

225g pre-cooked red and white quinoa pouch (Merchant Gourmet) 1 fennel bulb, trimmed and sliced 2tbsp fine breadcrumbs

75g watercress

4 figs, quartered

1tbsp olive oil

1tsp Dijon mustard

1 Grill the bacon until crisp and set aside on kitchen towel. Using a small serrated knife, peel and segment the oranges over a bowl to catch all the juices. Once all the segments are removed, squeeze the pith to get as much juice as possible.

2 Tip the quinoa into a large bowl and stir using a fork to separate the grains. Add the bacon, fennel, breadcrumbs and watercress, stir and transfer to a serving plate. Top with orange segments and figs.

3 Whisk the oil and mustard into the orange juice and season to taste. Drizzle over the salad and serve.

Per serving: Cals 535, Fat 20g,

Sat fat 4g, Carbs 29g