Bacon and Mango Salad

Pull the mint leaves from the stems and chop finely. Place in a small bowl with the oil, vinegar, sugar and seasoning. Whisk until combined, then set aside. Tip the bacon lardons into a heavy-based frying pan, preferably non-stick. Fry over a high heat, stirring frequently, for 6-8 minutes, or until the bacon is crisp and golden. Drain on kitchen paper. Halve the mango either side of the flat stone. Cut away the skin and cut the flesh into thin slices. Halve the chicory and cut each half into thin wedges. Place the bacon, mango, chicory, watercress and onion in a salad bowl and mix together. Add the dressing and toss the ingredients together lightly. Serve with warmed bread, such as Waitrose Granary Baton.