Take advantage of early Autumn hardy greens like kale, which are still fresh and young, to make a fresh, seasonal salad.

Place a bunch of young Tuscan kale leaves in a salad bowl and set aside. Chop up a ripe tomato and set aside as well.

In small pan, place 150g smoked lardons (or pancetta) with a drizzle of rapeseed oil and fry on a medium-high heat till the meat becomes crispy and brown. Remove the pan from the heat, drain the oil from the pan, and deglaze with some balsamic vinegar, scraping up the bits from the bottom. Stir in a heaping teaspoon of dijon mustard and a drizzle of olive oil. Season with sea salt and pepper.

Peel and slice an avocado. Add the tomato and avocado to the leaves, then pour over the sauce & lardons and mix well to serve.