Warm Pesto Roasted Autumn Veg Salad

Meanwhile, in a large bowl, combine the balsamic vinegar, pesto, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper - this is your pesto dressing.

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

Pop the sliced pepper and baby plum tomatoes onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf until soft and slightly charred, 15-18 mins.

While everything roasts, trim the courgette and slice into 1cm thick rounds.

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. Season with salt and pepper. Turn only every couple of mins - this will result in the courgette picking up some nice colour.

Once cooked, remove from the heat.

When everything's ready, add the roasted veg and charrged courgette to the bowl of pesto dressing and toss to coat.

Just before serving, add the rocket and toss to combine. TIP: Don't add the leaves too early or they'll go soggy.

Taste and season with salt and pepper if needed.