Tear the garlic bread into a food processor, add the anchovies, then blitz into coarse even-sized crumbs.

Pour into a large non-stick frying pan on a medium heat and toast until beautifully golden, tossing regularly.

Meanwhile, wash the lettuces, click off 5 outer leaves and tear them into the processor.

Add the yoghurt, mustard, Worcestershire sauce and 1 tablespoon of red wine vinegar.

Halve and destone the avocados, and scoop one avocado half into the processor.

Blitz into a smooth dressing, then season to perfection.

Slice the remaining lettuce and arrange over a large platter, then spoon over the dressing.

Slice the rest of the avo.

Shave the Parmesan with a speed-peeler.

Sprinkle the hot crispy crumbs over the platter, then finish with the sliced avo and Parmesan.