Warm Panzanella Salad

Meanwhile, halve, peel and thinly slice the red onion. Halve the bell 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 and pepper 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).

Cut the tomatoes into 1cm chunks. Zest and halve the lemon.

Tear the ciabatta into small, bite-size pieces.

When the squash has roasted for 10 mins, add the garlic to the tray, then return to the oven for the remaining cooking time, 15-20 mins. 

Meanwhile, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the lemon zest and half the lemon juice in a large bowl. 

Season with salt and pepper, add the tomatoes and toss in the dressing. Set your dressing aside.

Pop the ciabatta onto another baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer.

Bake on the middle shelf of your oven until golden, 8-10 mins.