Charred Courgette, Pea and Mint Salad

Meanwhile, halve and peel the red onion. Cut half the onion into wedges and thinly slice the remaining half.

Trim the courgette and slice into 1cm thick rounds.

Peel and grate the garlic (or use a garlic press). Halve the lemon.

Add the onion wedges to the potato tray and roast for the remaining time until golden, 18-20 mins. 

Meanwhile, pop the thinly sliced onion into a large bowl. Squeeze in the lemon juice and add the sugar for the pickle (see pantry for amount).

Add a pinch of salt, mix together and set aside to pickle.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

While everything's roasting, heat a drizzle of oil in a large frying pan on high heat.

When hot, add the courgette and cook until charred, 3-4 mins each side.

Once charred, lower the heat to medium and stir in the garlic and dried oregano. Fry until fragrant, 30 secs more. Remove from the heat.