Warm Panzanella Salad

Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips.
Heat a drizzle of oil in a large frying pan on medium-low heat. When hot, add the onion, pepper and a pinch of chilli flakes (careful, they're hot) to the pan.
Gently cook, stirring occasionally, until the peppers and onion are soft, 15-20 mins.

While the veg cooks, peel and grate the garlic (or use a garlic press). Halve the tomatoes. Zest and halve the lemon.
Roughly chop the parsley (stalks and all). Pick the thyme leaves from their stalks and roughly chop (discard the stalks).
Tear the ciabatta into small, bite-size pieces.

When the squash has roasted for 10 mins, add the tomatoes and garlic to the tray with another drizzle of oil if needed. Gently mix together, then return to the oven for the remaining cooking time, 15-20 mins.
Meanwhile, combine the olive oil and sugar for the dressing (see ingredients for both amounts) with the zest and half the lemon juice in a large bowl.
Season with salt and pepper, mix well, then set your dressing aside.

Pop the ciabatta onto another baking tray. Drizzle with oil, then scatter with the thyme leaves and a pinch of salt. Toss to coat, then spread out in a single layer.
Bake on the middle shelf of your oven until golden, 8-10 mins. Gently shake halfway through.