Potato and Cheese Waffle, Crispy Honey-Glazed Bacon and Warm Tomato Salad

6 medium potatoes

2 tsp vitamin c powder

2 tbsp potato flour

1½ cup finely-grated Parmesan cheese

½ bunch thyme leaves

125g ghee, melted

Sea salt flakes and freshly-ground black pepper

12 rashers D’Orsogna Double-Smoked Shortcut Bacon

1 tbsp Rio Visa Extra Virgin Olive Oil

2 tbsp Nature Nate’s Honey

2 cups Perfection Fresh Romatherapy® Baby Roma Tomatoes, halved

1 red onion, very finely sliced

4 Perfection Fresh Qukes® Baby Cucumbers, finely sliced

1 bunch parsley leaves, very finely chopped

2 tbsp honey-mustard vinaigrette

Smoky barbecue sauce and yellow mustard, to serve

Preheat oven to 180°C. Peel and grate the potatoes coarsely, then squeeze to remove excess water. Add the Vitamin C powder and potato flour, then mix well. Stir in the Parmesan, thyme and ghee, season with salt and pepper, then mix thoroughly.

Divide the mixture into four, then cook in a heated waffle iron for 8 minutes, until deep-golden. Drain on kitchen paper.

Meanwhile, fry the D’Orsogna Bacon in the olive oil in a large pan over a moderate heat for 6 minutes, until well-browned. Add Nature Nate’s Honey and cook until the D’Orsogna Bacon is glazed. Set aside. Put the Romatherapy Tomatoes in a roasting pan and bake for 10 minutes, then toss with the onion, Baby Qukes, parsley and vinaigrette. 

Drizzle the waffles with barbecue sauce and mustard, then stack with bacon and tomato salad.