Mediterranean Style Chopped Salad

a) Meanwhile, tear the ciabatta into roughly 2cm chunks.

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

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

a) Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

b) Heat the butter (see pantry for amount) in a large frying pan on high heat.

c) When he butter has melted, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

d) Once cooked, season with salt and pepper.

a) Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

b) Halve the baby plum tomatoes.

c) In a large bowl, combine the mayo, sun-dried tomato paste, cider vinegar, honey and olive oil for the dressing (see pantry for both amounts).

d) Season with salt and pepper.

a) When everything's ready, toss the courgette, roasted potato, sliced baby gem, croutons and tomatoes through the dressing.