Mexican BLT recipe

Ingredients

• 4 rashers of smoked pancetta
• 2 × 180 g skinless chicken breasts
• 1 pinch of dried oregano
• 1 pinch of cumin seeds
• 1 baguette

• 1 little gem lettuce
• 1 bunch of radishes
• 2 punnets of cress
• 40 g feta cheese
• 2 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 8 pickled green chillies

• ½ a bunch of fresh coriander
• 1 fresh red chilli
• 4 spring onions
• 2 ripe avocados
• 5 ripe cherry tomatoes
• 2 limes

1. Put the pancetta into the frying pan, removing when golden. On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the oregano and cumin. Fold over the paper and bash and flatten the chicken to about 1.5 cm thick with a rolling pin. Add the chicken to the pan, turning after 3 to 4 minutes, until golden and cooked through. Pop the baguette into the oven. Cut the lettuce into wedges, halve the radishes and pile on a board, then snip over the cress and crumble over the feta.
2. Mix the vinegar, extra virgin olive oil and a pinch of salt and pepper in a small bowl and pop on the board with a pile of pickled chillies. In the processor, pulse most of the coriander, the chilli and trimmed spring onions until fairly fine. Squash out and add the avocado flesh (discarding the skin and stones) along with the tomatoes, then squeeze in the juice from 1½ limes, pulse again, and season to taste.
3. Return the crispy pancetta to the chicken pan to warm through. Get the bread out of the oven and cut it in half lengthways. Spoon the guacamole over the bread, tear over one of the lettuce wedges, slice up and add the chicken and pancetta and drizzle over any pan juices, then scatter with the remaining coriander leaves. Serve with lime wedges, pickled chillies and the salad, dressing it at the table.