Preheat the oven to gas 6, 200°C, fan 180°C.
To make the Parmesan croutons, put the chopped ciabatta cubes into a large bowl and toss with the olive oil, grated Parmesan, lemon zest and a little freshly ground black pepper.
Put on a baking sheet and put in the oven on the middle shelf to cook for 8-10 minutes, or until the croutons are nicely golden brown. Remove the tray from the oven and set aside.
For the dressing, whisk all the ingredients except the basil leaves. Once well combined, stir in the chopped basil.
To assemble the salad, put the little gem lettuce leaves into a large wide serving bowl, add the watercress, then top with the chopped avocado and pumpkin seeds.
Chop the bacon into small pieces then fry in the olive oil in a large frying pan over a medium heat, until golden and crisp. Remove with a slotted spoon and scatter over the salad.
Drizzle with the dressing, lightly toss and serve.
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