Ingredients

• ½ red pepper
• seeds removed
• quartered
• olive oil
• for drizzling
• 70g/2½oz pancetta lardons
• 1 avocado
• stone removed
• peeled and chopped
• 2 tsp balsamic vinegar
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 2 slices rustic white bread
• roughly torn into bite-sized pieces
• 1 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the roasted red pepper
• place the red pepper onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 8-10 minutes
• or until lightly charred. Remove from the oven and chop roughly.
• For the salad
• heat a frying pan and fry the pancetta lardons until golden-brown and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.
• Place the crisp pancetta into a salad bowl with the chopped avocado and roasted pepper pieces. Drizzle over the balsamic vinegar and olive oil
• season
• to taste
• with salt and freshly ground black pepper and stir.
• For the croutons
• place the bread into a large bowl
• drizzle over the oil and stir to coat. Season well with salt and freshly ground black pepper.
• Spread the bread pieces out on a baking sheet
• transfer to the oven and bake for five minutes
• or until golden-brown and crisp.
• To serve
• sprinkle the croutons over the salad.