Denhay’s Summer Salad

Denhay Bacon, Avocado, Grilled Peach & Manchego Salad with Fig Chutney, Lemon & Thyme Dressing:

Serves 4 -6 people   Prep 10 minutes   Cook 10 minutes


For the salad

  • 1 pkt Denhay Smoked Back Bacon
  • 4 Peaches
  • Smoked Paprika
  • 2 Avocado (ripe)
  • 1 pkt Baby Leaf Salad
  • 1 pkt Watercress
  • 200g Manchego cheese
  • 1 Jar Fig Chutney

For the salad dressing

  • 50ml Olive Oil
  • 1 lemon (zest and juice)
  • Fresh Thyme
  • 1 tbsp Dijon Mustard
  • Sea Salt & Ground Black Pepper


1. Cut the peaches into slices and toss in olive oil, sea salt, ground black pepper and the smoked paprika. These can be grilled or cooked on a griddle pan or BBQ’d.

2. Cook the Denhay Smoked Back Bacon under the grill until crisp and browned. Cut into 1cm pieces.

3. Prepare the lettuce leaves and wash, dry and set aside.

4. For the salad dressing mix all the ingredients: lemon juice and zest, olive oil, chopped fresh thyme in a jar with a lid and season with sea salt and ground black pepper and shake to emulsify.

5. At the last minute cut the avocado in half and remove the stone and peel. Then slice lengthways or dice in a way that will look good on the plate.

To serve arrange the peaches on a plate or serving dish, dress the lettuce leaves with the dressing and mix together with the peaches. Then place on the cooked bacon, avocado, and use a spoon to place on some fig chutney. Then use a peeler to make shavings of the Manchego.


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