Ingredients

Step by step

1. Cut the larger tomatoes into wedges or slices, and halve the smaller tomatoes. Put in a colander and sprinkle lightly with salt. Set aside while you prepare the rest of the salad.
2. Heat a dry frying pan then cook the bacon for about 5 minutes over a medium-high heat until both sides are golden brown and crispy. Leave to cool and crisp up further on a kitchen paper-lined plate.
3. Tear the bread into bite-size chunks, add ½ tablespoon of oil to the frying pan and toss the bread over a medium heat until golden and lightly toasted. Set aside.
4. In a small bowl, whisk together the remaining 1 tablespoon of oil, red wine vinegar and shallot. Roughly chop the crispy bacon.
5. Toss the rocket with the tomatoes, red peppers, basil and dressing. Season to taste, divide between two shallow bowls and top with the bacon pieces and croutons. Garnish with the reserved basil leaves.

Serve with

Rosemary focaccia with confit garlic oil

Goats’ cheese and pea pesto tart

Ploughman’s sandwich with pickled onion relish