Californian Style Bacon and Avocado Sunshine Salad

Meanwhile, tear the ciabatta into roughly 2cm chunks and pop onto another baking tray.
Drizzle with oil, season with salt and pepper and toss to coat well. Spread out in a single layer.
Bake the croutons on the top shelf until golden, 8-10 mins, then remove from the oven and set aside.

While the bacon and croutons bake, drain the sweetcorn in a sieve.
Heat a large frying pan on high heat (no oil).
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once charred, remove from the heat.

Chop the tomatoes into 1cm pieces. Cut the Greek style salad cheese into 1cm cubes.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices - you'll fan it out later.

In a large salad bowl, combine the sugar and olive oil for the dressing (see ingredients for both amounts) with the cider vinegar. Season with salt and pepper, then mix together.