Scrub the potatoes, cut each in half lengthways and then in half again.
Place potatoes in a pan with just enough boiling water to cover them. With the lid on, bring to the boil and simmer for 15 minutes or until tender and then drain. Allow potatoes to cool slightly.
Place pancetta or bacon in a pan and dry-fry until crispy. Add spring onions and courgette, cook until very slightly softened.
Place lettuce in a layer on the bottom of a dish or plate, pile on the potatoes and pancetta mixture. Serve drizzled with dressing and sprinkled with cheese.
500g Salad potatoes
100g Pancetta slices, cut in half, or 6 rashers smoked streaky bacon, cut into three
4 Spring onions, thickly sliced
1 Courgette, thinly sliced
Cos lettuces, roughly chopped
3tbsp Caesar dressing
Parmesan cheese, grated to serve (optional)