Pancetta and Avocado Salad | The Dizzy Dieter

Ingredients

• 60 ml extra virgin olive oil
• 1 clove of garlic, minced
• 2 tablespoons red wine vinegar
• ¼ teaspoon oregano
• ¼ teaspoon of Dijon mustard
• ¼ teaspoon wholegrain mustard
• 2 teaspoons honey
• Salt and pepper
• 300 g lettuce, shredded (or it’s also good with baby spinach leaves)
• 350 g diced pancetta
• 3 avocados, cut into chunks
• 300 g cherry tomatoes, quartered
• 100 g sweetcorn
• 2 yellow peppers, cut into chunks
• 2 thick slices of bread (I used tiger bread that was a couple of days old)
• ½ tablespoon extra virgin olive oil
• 2 teaspoons of parsley, finely chopped