Preheat the oven to Gas Mark 3, 170°C, 325°F. Spread the tomatoes on a baking tray, season, drizzle with ½tbsp of the oil and 1tbsp of the vinegar. Roast for 45mins or so until softened and caramelised on the edges.
In a large bowl, mix together the rest of the oil, vinegar, mustard and honey.
Grill or fry the bacon and roughly chop. Peel and slice the avocado. Add to the bowl of dressing with the salad.
Season and toss everything together well. Pile onto plates, dot the tomatoes around and serve immediately.
See more salad recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.