• Drain the grilling cheese then cut into slices (3 per person). Place in a bowl of cold water.
• Cut the tomato into 2cm chunks.
• Bash or roughly chop the hazelnuts.
• Place a pan (preferably non-stick) over medium heat (without oil).
• Dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pan and set aside.

TIP: Watch them closely—they can burn easily.

• Remove the cheese slices from the water and pat dry with kitchen paper.
• Return the pan to medium-high heat with a drizzle of oil.
• Once hot, add the cheese and fry until golden, 2-3 mins on each side.
• Meanwhile, in a large bowl, make a dressing by mixing the cranberry chutney with 1 tbsp oil. 
• Halve the avocado and remove the pit. Cut into chunks (while still in its skin) then use a spoon to scoop it out into the bowl with the dressing.

• Add the tomato and salad leaves to the bowl and toss to coat in the dressing. Season to taste with salt and pepper. 
• Divide the salad between bowls.
• Top with the pan-fried cheese and toasted hazelnuts.