Californian Style Bacon & Avocado Sunshine Salad

Meanwhile, add the lardons to another medium baking tray.

Pop into the middle shelf of the oven and roast until golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once cooked, set aside until ready to serve.

While the bacon and croutons bake, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. 

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.

Cut 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 bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the cider vinegar and ranch dressing.

Season with salt and pepper, then mix together.