Ideal for a summer brunch or a quick light supper.  Serve with fresh granary bread.

Arrange tomatoes and bacon on a grill pan lined with foil.  Cook under a preheated grill until the tomatoes are just tender and bacon well cooked and crispy.  Add the pine nuts and grill until golden brown - keep an eye on them, as they will brown very suddenly.

Mix together the olive oil, vinegar and shallot, herbs and any juices collected from the grill pan.  Meanwhile, peel, stone and slice the avocado and arrange on two plates.  Top with the waarm tomatoes and bacon; drizzle on the dressing and serve immediately.

Tasty Tip: For a more substantial summer meal, grill 2 pork loin steaks alongside the bacon and tomato, and arrange as the base to top with the tomato, avocado and bacon.  Accompany with new potatoes or fresh cooked broccoli or green beans.