Preheat the oven to 200° C.
Chop the tomatoes into quarters and place in an oven proof dish. Finely chop the garlic and chilli and mix into the tomatoes.
Sprinkle over the salt, pepper and sugar.
Drizzle the oil over and cook for 30 minutes. Leave to cool.
Make the complete salad a few hours before serving.
In a large serving bowl mix the baby leaf salad with mint and thyme.
Rip apart the mozzarella and stud the salad with the pieces.
Pull apart the Parma Ham and Salami and add to the dish.
Peel the avocado, remove the stone and chop up into bite size pieces.
Put them in a separate bowl and lightly coat in lemon juice to stop them browning.
Add to the salad.
Spoon out the tomatoes and add them to the dish.
Keep the juice in the bottom of the oven dish and add the other dressing ingredients to it. Whisk it until combined.
Add a little extra sugar or lemon to taste.
Keep the dressing separate until ready to serve and then drizzle it over the salad.
Serve with fresh crusty bread.