Warming Spiced Charred Courgette and Lentil Salad

Meanwhile, tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto another baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. Set aside.

Drain and rinse the lentils in a sieve. Halve the baby plum tomatoes.

Trim the courgette and slice into 1cm thick rounds.

In a large bowl, combine the cider vinegar, honey and olive oil for the dressing (see pantry for amount). Mix in the remaining Caribbean style jerk, then season with salt and pepper.

Add the lentils and the tomatoes to the dressing bow and mix together. Set aside. 

About 10 mins before the sweet potato is ready, turn the chunks over. 

At the same time, pop the ciabatta tray onto the middle shelf and bake until the croutons are golden, 10-12 mins.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side. Cook in batches if necessary.

Once cooked, season with salt and pepper, then remove from the heat and set aside.