Preheat the oven to 200°C. Tear the ciabatta into roughly 2cm chunks and pop on a baking tray. Drizzle with oil and season with salt and pepper. Bake the ciabatta middle shelf of your oven until golden, 8-10 mins. Meanwhile, peel the garlic clove(s) and pop into a square piece of foil with a drizzle of oil. Scrunch to enclose. Pop it onto the baking tray with the ciabatta and roast on the same baking tray in your oven until soft, 8-10 mins. Once the croutons are golden, remove from your oven and set aside.

Heat a drizzle of oil in a frying pan on high heat, once hot, add the diced chicken thigh and bacon. Fry until golden and crisp, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Meanwhile, trim the root from the baby gem lettuce then halve lengthways and thinly slice widthways. Halve the baby plum tomatoes. Put the tomatoes in a bowl, drizzle with olive oil and season with salt and pepper. Mix so that everything is evenly coated. Set the lettuce aside to add later (or it will go soggy).

Once the garlic is ready, carefully transfer to a board, remove from the foil and mash with the back of a fork into a smooth paste. Add to a small bowl, with the yoghurt, and season with salt and pepper.

Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into 2cm chunks.

Divide the lettuce and tomatoes between bowls and top with the chicken and bacon. Add the avocado chunks, croutons and drizzle with the yoghurt dressing. Enjoy!