Preheat your oven to 200°C. Halve the peppers and discard the core and seeds. Slice into thin strips. Pop the peppers onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast on the top shelf of your oven until golden brown and softened, 15-18 mins. Turn halfway through cooking.

Meanwhile, lay the bacon in a single layer onto half of a lined baking tray. Tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto the other half of the baking tray, drizzle with olive oil and season with salt and pepper. Bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Chop the tomato(es) into 1cm pieces. Sprinkle with a pinch of salt (this will make them taste even better).

In a large bowl, mix the balsamic vinegar, olive oil (see ingredients for amount) together and season with salt and pepper. Set your dressing aside.

Once your peppers and ciabatta are ready, remove from the oven and leave to cool slightly. Drain the the mozzarella then tear into bite-sized chunks.

When everything is ready, add the peppers, rocket, tomatoes and ciabatta croutons to the bowl with the dressing. Toss to coat then divide between plates. Top with the mozzarella and the bacon. Enjoy!