Warm Butternut Squash and Chorizo Salad

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Cut the ciabatta into roughly 2cm chunks. Zest and halve the lemon.

When the squash has roasted for 10 mins, add the sliced pepper to the same baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Return to the oven and roast for the remaining until the peppers are soft and slightly charred and the squash is golden, 15-18 mins.

While the veg roasts, pop the ciabatta chunks onto another medium baking tray in a single layer. Drizzle with oil, sprinkle over the dried oregano, then season with salt and pepper. Toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

In the meantime, heat the oil for cooking (see pantry for amount) in a medium frying pan on medium-high heat.

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

Once browned, carefully drain the oil from the chorizo into a large bowl - you'll use this for the dressing. Set the cooked chorizo aside.

Squeeze the lemon juice into the bowl of chorizo oil. 

Add a good pinch of lemon zest and sugar for the dressing (see pantry for amount). Season with salt and pepper, then mix well.