Mozzarella and Roasted Butternut Squash Salad

When the oven is hot, roast the buttternut on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.

Meanwhile, halve the baby plum tomatoes.

Tear the ciabatta into roughly 2cm chunks.

Drain and tear the mozzarella.

In a large bowl, combine the pesto, red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

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

Bake on the middle shelf of your oven until golden, 8-10 mins.

When everything's ready, add the tomatoes, roasted squash and croutons to the dressing bowl. Toss to coat.

Just before serving, add the baby leaves and toss to combine. TIP: Don't add the leaves too early or they'll go soggy.