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Warm salad of pancetta, avocado and roasted red pepper

Warm salad of pancetta, avocado and roasted red pepper is built on Balsamic Vinegar and Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 2 tsp
• 1 tbsp
• 2 slice
• 1 tbsp

Method (preview)

1. 1

   For the roasted red pepper, place the red pepper onto a baking sheet and drizzle with olive oil.

2. 2

   Transfer to the oven and roast for 8-10 minutes, or until lightly charred.

3. 3

   Remove from the oven and chop roughly.

4. 4

   For the salad, heat a frying pan and fry the pancetta lardons until golden-brown and crisp.

5. 5

   Remove from the pan with a slotted spoon and drain on kitchen paper.

6. 6

   Place the crisp pancetta into a salad bowl with the chopped avocado and roasted pepper pieces.

7. 7

   Drizzle over the balsamic vinegar and olive oil, season, to taste, with salt and freshly ground black pepper and stir.

8. 8

   For the croutons, place the bread into a large bowl, drizzle over the oil and stir to coat.

9. 9

   Season well with salt and freshly ground black pepper.

10. 10

    Spread the bread pieces out on a baking sheet, transfer to the oven and bake for five minutes, or until golden-brown and crisp.