Californian Style Bacon and Avocado Sunshine Salad

Meanwhile, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto another baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. 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 cook, drain the sweetcorn in a sieve. Heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Then remove from the heat.

Chop the tomatoes into 1cm pieces. Cut the feta into 1cm cubes. Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone, then scoop the flesh out onto a board. Keeping the avocado face down and in tact, cut lengthways into 1cm thick slices - you'll be fanning it out later.

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