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1
Preheat the oven to gas 6, 200C, fan 180C To make the Parmesan croutons, put the chopped ciabatta cubes into a large bowl and toss with the olive oil, grated Parmesan, lemon zest and a little freshly ground black pepper.
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2
Put on a baking sheet and put in the oven on the middle shelf to cook for 8-10 minutes, or until the croutons are nicely golden brown.
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3
Remove the tray from the oven and set aside.
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4
For the dressing, whisk all the ingredients except the basil leaves.
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5
Once well combined, stir in the chopped basil.
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6
To assemble the salad, put the little gem lettuce leaves into a large wide serving bowl, add the watercress, then top the chopped avocado and pumpkin seeds.
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7
Chop the bacon into small pieces then fry in the olive oil in a large frying pan over a medium heat, until golden and crisp.
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8
Remove with a slotted spoon and scatter over the salad.
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9
Drizzle with the dressing, lightly toss, and serve.
