All the satisfying elements of the go-to cafe sandwich (bacon, lettuce, avocado and tomato) combine in this salad, minus the bread. Instead, this lighter version is topped with crisp, baked pita and a yoghurt dressing for a fresh update.
Preheat oven to 180°C fan-forced. Heat ½ teaspoon oil in a frypan over medium heat. Add bacon and cook for 6-7 minutes, turning occasionally, until crisp and golden. Remove from pan and drain on paper towel.
While the bacon is cooking, finely chop chives. Crush garlic. Place yoghurt, chives, garlic, mustard and red wine vinegar in a bowl. Mix well to combine and season with salt and plenty of pepper.
Place souvlaki breads on a baking tray lined with baking paper. Brush with remaining oil and sprinkle with salt. Bake for 4–5 minutes, or until golden. Remove and set aside to cool and crisp up.
Cut lettuce into wedges. Halve cherry tomatoes. Rinse and roughly chop parsley.
Roughly chop bacon and place in a large bowl with lettuce, cherry tomatoes, parsley, and dressing. Mix well to combine.
Crumble souvlaki breads into pieces and halve avocado. Divide salad between bowls. Top with bread and avocado halves to serve.