Heat a large non-stick frying pan and
dry fry the bacon for 4 minutes each side
until the rashers are golden. While they
are cooking, halve, stone and slice the
avocado and put the bread in a toaster –
but don’t leave it in for the full time, you
want to warm it rather than toast it.
Spread the warmed bread with half the
dressing then roughly slice the lettuce
and pile on top of the bread with the
avocado. Roughly chop the bacon into
large pieces and scatter over the lettuce.
Drizzle with the rest of the dressing, grind
over some black pepper and eat with a
knife and fork.