Baked Avocado Salad

3 small ripe avocados, broken into "bite-sized pieces
3 or 4 small hard-boiled eggs, halved
6-8 rashers smoked bacon, lightly grilled
4-5 oz dry weight penne, boiled to taste
2 chopped spring onions (scallions)
2 oz grated strong cheddar
a little torn up fresh coriander (or whatever other fresh herbs you have)

Dressing:
1 measure lemon juice to 3 measures extra virgin olive oil, seasoned with a little "lazy" chopped chili and salt and pepper to taste

Pour the cooked penne (still warm) into the bottom of an oven proof dish and drizzle on a little of the dressing.

Dunk the avocados and the eggs (also still warm) in the dressing and layer on top of the pasta. Sprinkle the onions and herbs in.

Cut the bacon into small pieces and arrange them over the top. (It shouldn't be too well cooked to start with, otherwise it will burn later.) Pour a little more dressing over the whole lot and then finally top with the grated cheese.

Put it under a very hot grill until the cheese melts and serve immediately.

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