Step 2

Roll each bacon rasher into a tight roll (cut large rashers in half first) and arrange in the tray. Drizzle the bacon rolls with honey. Bake for 20 minutes until the tomatoes are soft and the bacon is crisp.

Step 3

Meanwhile, boil the potatoes until tender. Whisk together the red wine vinegar, 2 tbsp olive oil, mustard, salt and pepper in a large bowl to make the dressing.

Step 4

Toss the rocket or spinach in half the dressing and arrange on a serving platter.

Step 5

Drain the potatoes, halve them and toss gently in the remaining dressing. Arrange on the platter with the roasted asparagus, tomatoes and bacon rolls.