Serves 4

200g (8oz) streaky bacon, cut into small pieces
1 tbsp olive oil
3 peppers (red, yellow & orange)
1 courgette
1 red onion, peeled
1 aubergine
A little balsamic vinegar
50g (2oz) pine nuts
2 bunches of watercress

Fry the bacon pieces until crisp and remove from pan.

To the pan add the oil and all the vegetables, roughly chopped.

Toss them around to take up the oil, and then grill until lightly blackened.

Add the pine nuts for the final few moments.

Sprinkle with a little balsamic vinegar and mix together with the watercress and bacon.

Serve immediately with warm French bread.