Warm Panzanella Salad (V)

Meanwhile, halve, peel and thinly slice the onion. Halve, then remove the core from the pepper and slice into thin strips. Heat a splash of oil in large frying pan over medium- low heat. Add the onion, pepper and a pinch of chilli flakes (be careful, they're). Gently cook, stirring occasionally, until the onion and pepper are really so , 15-20 mins.

In the meantime, peel and grate the garlic (or use a garlic press). Halve the tomatoes. Pick the parsley and thyme leaves from their stalks (keeping them separate!) and roughly chop (discard the stalks). Tear the ciabatta into small, bite-sized pieces and drain the capers in a sieve. Zest then halve the lemon.

When the squash has been cooking for 10 mins, add the tomatoes and garlic to the tray with another drizzle of oil if you need it. Gently mix and return to the oven for the remainder of the cooking time. Meanwhile, make the dressing by combining the olive oil (see ingredients for amount), sugar (if using), lemon zest and juice from the lemon in a mixing bowl. Season with salt and pepper, mix well and set aside.

Put the ciabatta on another lined baking tray with a drizzle of oil, the thyme leaves and a good pinch of salt. Toss together well then spread out and place the tray on the middle shelf of your oven to toast until golden, 8-10 mins. Give the tray a shake halfway through cooking.