Preheat the oven to 200°C.

Place the cubed butternut and shallot quarters on a roasting tray, drizzle with Olive Oil, season with One for All Grinder and Sea Salt and roast until slightly charred and caramelised.

Pour 3 tablespoons of Olive Oil into a pan and heat over medium to high heat. Add the bacon, garlic and thyme and fry until the bacon is crispy and browned. Using a slotted spoon, remove everything from the pan and keep the remaining oil.

To make the dressing, place the vinegar, sugar and a good grinding of salt in a small jug or bowl and whisk until the sugar has dissolved. Add the mustard and whisk to combine. Add all the oil from the pan and whisk again.

Tear the slices of bread into rough, bite-sized pieces. Place on a baking tray and bake until nicely browned and crunchy. Remove from the oven and place in a bowl. Pour over half the dressing, toss well to coat, then leave for 10 minutes for the croutons to soak up the dressing.

Place the radicchio and baby leaves on one large or two smaller serving plates. Top with the butternut, shallots, bacon and croutons. Drizzle with the remaining dressing and top with freshly shaved Parmesan before serving.

Tip: This salad is also delicious with goat’s cheese or creamy feta.