for 4 people

Dressing

1 bunch	basil
1	garlic clove
4 tbsp	white wine vinegar
2 tbsp	olive oil
2 tbsp	white almond cream
1 tbsp	water
½ tsp	salt
a little	pepper

Crumble

100 g	bacon strips, cut into thin slices
80 g	cashew nuts, coarsely chopped
1	garlic clove, finely chopped
1	red chilli, deseeded, finely chopped

To serve

½	Galia melon, peeled, halved, deseeded, cut into slices approx. 5 mm thick (yields 400 g)
1	fennel, cut lengthwise into slices approx. 2 mm thick
3 sprig	basil, leaves torn off

How it's done

Dressing

Add the basil and all the other ingredients up to and including the water, puree and season.

Crumble

Without adding any oil, fry the bacon in a non-stick frying pan for approx. 5 mins. Remove and drain on paper towels. Add the cashews, garlic and chilli to the same pan, stir fry for approx. 3 mins, mix in the bacon.

To serve

Arrange the melon and fennel on a platter. Drizzle the dressing on top. Top with the crumble and basil.

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