Mozzarella and Roasted Butternut Squash Panzanella

Meanwhile, halve and peel the red onion. Thinly slice one half, then slice the remaining half into wedges.

In a small bowl, combine half the red wine vinegar, the sugar for the pickle (see pantry for amount) and a pinch of salt and pepper. Add the thinly sliced onion and toss to coat. Set aside to pickle.

Halve the baby plum tomatoes and pop them onto a piece of foil with a drizzle of oil and a pinch of salt and pepper. Fold the foil, sealing on all sides to create a parcel.

When the butternut squash has 15 mins remaining, remove the tray from the oven. Add the onion wedges to the same tray. Drizzle with oil and season with salt and pepper. Return to the oven for the remaining time.

Pop the tomato parcel on the bottom shelf of your oven. Roast until softened, 15-20 mins.

Meanwhile, in a large bowl, combine the sun-dried tomato paste, honey, olive oil for the dressing (see pantry for both amounts) and the remaining red wine vinegar. Season with salt and pepper. Set your dressing aside.

Tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto a large baking tray in a single layer. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake the croutons on the middle shelf of your oven until golden, 8-10 mins.

Meanwhile, drain and tear the mozzarella.

When everything's ready, add the roasted veg, tomatoes (along with the juices from the parcel), croutons, baby leaves and the pickled onion (along with the pickling liquid) to the bowl of dressing. Gently toss to combine.