HERE'S a quick and easy recipe combining meat, fruit and vegetables for a summer supper for family or friends.

8 rashers of Tulip XXX

2 ripe avocado pears, peeled and stoned

6 small tomatoes, quartered

2 spring onions, sliced

100g/4oz baby spinach leaves

For the dressing:

4 tbsp white wine vinegar

1 tbsp wholegrain mustard

1 tbsp caster sugar

salt and freshly ground black pepper

Method: Grill the bacon under a high heat for 4-5 minutes, turning once until golden and crisp on both sides.

Drain on kitchen paper and cut into bite-sized pieces.

Slice the avocado and place in a large bowl with the tomatoes, spring onions and spinach leaves.

Place the ingredients for the dressing in a small pan. Whisk together and gently heat until warm.

Add warm dressing and bacon to the bowl and toss together. Serve immediately with crusty bread.