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Cals: 449
Fat: 37g (both per serving)
Serves: 4
Takes: 15 mins

1 rosemary and rock salt focaccia roll
8-10 rashers unsmoked back bacon, cut into strips
2 garlic cloves, finely chopped
200g packet fully prepared baby spinach leaves
3 ripe avocados, peeled, stoned and cut into chunks
4tbsp extra virgin olive oil
Juice 1 lime
Curls of Parmesan cheese, to garnish

1. To make the croutons, cut the roll into cubes, then toast in a non-stick frying pan, stirring frequently, until golden.
2. Cook the bacon in another pan until crisp, adding the garlic for the last couple of minutes.
3. Arrange the spinach leaves and avocado chunks on four plates. Spoon over the hot croutons and crispy bacon. Mix together the olive oil and lime juice and drizzle over. Scatter with Parmesan curls and serve.

Top tip: Parmesan shavings add extra flavour to a simple meal. A quick and easy way of making the curls is to use a potato peeler.

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