1. Wash the lamb's lettuce thoroughly - sand can hide between the roots - trim the root ends but keep the rosettes whole, then spin dry.
2. Cut the bread into small cubes and fry them in the butter until crisp.
3. Fry the bacon strips in a dry pan until crisp and drain on kitchen paper.
4. Whisk the cider vinegar with the mustard, honey, finely chopped onion, salt and pepper, then whisk in the pumpkin seed oil and the oil.
5. Toss the salad with the dressing just before serving.
6. Scatter over the croutons, bacon and toasted pumpkin seeds and serve immediately.
Tip: Only dress the salad at the very last moment - the delicate leaves wilt quickly.
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