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When I make this summer classic in the depth of winter, I roast the tomatoes – a good technique for amping up the flavour. The salad is great on its own, and it's a versatile starting point for your favourite add-ins, such as grilled chicken, shrimp or toasted nuts.

Servings: 4

Ready time: 35 minutes

Salad Ingredients

12 cherry tomatoes, halved

1 tbsp olive oil


3 oz pancetta slices

½ English cucumber, peeled and chopped

½ head iceberg lettuce, chopped

½ head romaine lettuce, chopped

½ cup chopped red onions

1 avocado, chopped

3 oz goat cheese, crumbled

Dressing Ingredients

1 tsp Dijon mustard

2 tbsp red wine vinegar

½ tsp honey

¼ cup olive oil

1 tbsp chopped parsley

Salt and pepper


Preheat oven to 400. Toss tomatoes with oil and salt. Place cut-side up on a baking sheet. Roast for 7 to 10 minutes or until blistered. Reserve.

Heat a frying pan over medium-high heat. Add pancetta and cook for 2 minutes a side, or until crispy. Transfer to a paper towel-lined plate. Reserve.

Combine mustard, vinegar and honey in a medium bowl. Whisk in olive oil and parsley. Season with salt and pepper.

Cut strips from cucumber skin in 1-inch sections. Dice cucumber into 1-inch pieces. Combine with lettuces, onions and avocado in a large bowl. Crumble in pancetta and goat cheese, reserving some for garnish. Finish with tomatoes. Toss with dressing.

Arrange salad on a large platter and garnish with remaining pancetta and goat cheese.

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