Start this recipe by cooking the bacon. Lay on a lined baking tray, drizzle with honey and black pepper and bake in the oven till crispy. Cook the peas in a pan of salted water for a few minutes then drain. In the same pot quickly blanche the kale for 10 seconds. Heat the oil in a griddle pan and quickly sear the peaches on both sides. Place the kala and peas in a large bowl with the browned peaches, walnuts and season well with salt and pepper. Make a dressing by mixing together the mint sauce, 1 tbsp. olive oil, lemon juice and natural yogurt and pour over the salad. Mix together and serve into 2 bowls. Break up the crispy bacon and serve on top of the salad and decorate with the fresh mint leaves and strawberries.