In a small bowl combine together 30ml (2tbsp) honey, vinegar, orange rind and juice. Add the bacon to the bowl, coat with the sauce and set aside. Place the sweet potatoes into a pan of cold salted water. Bring to the boil and simmer for 10-15minutes until soft and breaking up. Meanwhile, on a medium heat grill the bacon chops for 10-15 minutes, basting with the sauce and turning frequently until the meat is cooked through and beginning to crisp, adding the tomatoes 5 minutes before the end of cooking time. Drain the sweet potato, add the remaining honey and mash with a fork until smooth. Add the pumpkin seeds and mix through. Divide the mash between 4 serving plates, top with the bacon chops and cherry tomatoes. Serve with salad leaves. Serves 4 Serving suggestion: Try substituting chicken or pork for the bacon chops.