Aubergine Parmigiana Salad and Mozzarella

Pop the ciabatta on a baking tray in a single layer and drizzle with oil, season with salt and pepper and sprinkle over a third of the hard Italian cheese. Toss to coat the bread in the cheese. Pop the aubergine on another baking tray and drizzle with oil, season with salt and pepper and sprinkle over a half the remaining cheese.

Roast the aubergine on the top shelf until soft and golden, 15-20 mins. Bake the croutons on the middle shelf until golden as well, 8-10 mins, then remove from the oven and set aside. Meanwhile, halve the tomatoes and pop them in a large bowl. Season with salt and pepper, then add the balsamic vinegar, honey and olive oil (see ingredients for amount). Mix to combine, then set aside.

Heat a large frying pan on medium high heat (no oil). Once hot, lay in the courgette slices and fry until charred, 2-3 mins on each side. TIP: Do this in batches if your pan is small. Once charred, remove the courgette to a large bowl and season with salt and pepper.

Pop your frying pan back on medium high heat and add a drizzle of oil. Lay in the bacon rashers and fry until crispy and brown, 1-2 mins on each side. Remove to a plate lined with kitchen roll.

Drain the mozzarella and pull apart into small pieces. Add the aubergine, tomato and dressing, croutons (and cheesy bits from the tray!), mozzarella and rocket to the bowl with the courgettes and toss to coat. Serve with the streaky bacon rashers arranged on top and finish with a sprinkling of remaining hard Italian cheese. Enjoy!