Panzanella Salad

Meanwhile, halve, peel and thinly slice the red onion. 

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

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion to the pan. Gently cook, stirring occasionally, until soft, 10-12 mins.

Add the garlic and cook for 1 min more.

Once cooked, transfer to a large bowl.

Meanwhile, halve the tomatoes. When the squash and aubergine have roasted for about 15 mins, add the tomatoes to the same tray. Gently toss together, then pop back onto the top shelf for the remaining time.

Tear the ciabatta into small, bite-size pieces and pop onto another baking tray. Drizzle with oil, add a pinch of salt, then toss to coat.

Place the ciabatta tray onto the middle shelf and bake until golden, 10-15 mins.

When ready, remove the veg and croutons from the oven and add to the bowl with the onion.

Add a drizzle of oil, the lemon zest and half of the lemon juice. Season with salt and pepper, then toss to coat.

Let it sit for a couple of mins (the ciabatta will absorb the flavours). Add the rocket and carefully stir though.