Mushroom Panzanella Salad

In the meantime, cut the onions in half through the root, peel and slice thinly into half moon shapes. Put 2 tbsp of oil in a saucepan on medium-low heat and add the onions. Cook for 10 mins, then add the balsamic vinegar, turn the heat to low, put the lid on and cook for a further 10 mins.

Meanwhile, cut the mushrooms into 1cm slices and chop each tomato into eight wedges.

Put the tomatoes into a bowl and squeeze over half the lemon juice, ¼ tsp of salt and a good grind of pepper. Drizzle over 1 tbsp of olive oil and leave to the side.

Put 1 tbsp of butter(if you have some) or 1 tbsp of oil in a frying pan on medium-high heat and add the mushroom slices. Sprinkle over ¼ tsp of salt and a good grind of pepper. Cook for 4-5 mins until the mushrooms are browned, then remove the pan from the heat. Tip: If your pan is quite small, do this in batches to avoid stewing the mushrooms.

While the mushrooms are cooking tear up the mozzarella and put three-quarters of it into the bowl with the tomatoes.

When everything is ready add the rocket to the bowl as well, along with your caramelised onion and cooked mushrooms. Tear in half of the basil, throw in three quarters of your croutons and squeeze over the rest of the lemon juice. Toss everything together and check the seasoning. Sprinkle in a little more salt and pepper if you need to.