Avocado with Bacon and Pumpernickel
Dairy, wheat, corn, soya, nightshade, egg & nut free; can be gluten free

Serves 6
Good for a starter or a lunchtime snack

3 rashers back bacon
3 tbsp olive oil
6 small or 3 large slices, halved, pumpernickel –
although classic pumpernickel is made with rye
you can get gluten-free varieties
3 handfuls of fresh rocket or watercress
6–8 thin slices of fennel
3 ripe avocados, peeled and sliced lengthways
freshly ground black pepper
juice 1–2 lemons

Cut the bacon into small dice and fry briskly in 1 tablespoon of the oil.
Turn onto kitchen paper to mop up any excess fat/oil.
Lay the slices of pumpernickel out on individual plates or a dish and cover with the rocket or watercress and the slices of fennel.
Arrange the avocado slices on top, grate over some black pepper, sprinkle on the bacon bits and drizzle with the lemon juice and remaining oil.
Serve at once.

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