Crispy Serrano Tricolore Bruschetta

a) Cut the tomatoes into 1cm chunks. 

b) Halve, peel and thinly slice the red onion.

c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then chop into 2cm chunks. 

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

b) Once hot, lay the Serrano ham in the pan and fry until crisp, 2-3 mins each side.

c) Once crispy, transfer to a plate covered in kitchen paper. Set aside.

a) Pop the pan back onto medium-high heat with a drizzle more oil if needed.

b) Once hot, add the onion and fry, stirring occasionally, until golden, 10-12 mins. 

c) Add the sugar and water for the onions (see pantry for both amounts) and half the balsamic vinegar, then lower the heat and cook until caramelised, 1-2 mins more, then remove from the heat.

a) Meanwhile, bake the ciabatta on the top shelf of your oven until golden, 4-5 mins.

b) While the ciabatta bakes, add the olive oil for the dressing (see pantry for amount) and remaining balsamic to a large bowl.

c) Season with salt and pepper, then mix together well.

d) Just before serving, add the tomatoes, avocado and rocket to the dressing. Toss to coat.