Panzanella Salad

Meanwhile, halve, peel and thinly slice the onion. Trim the courgette then slice into rounds about 1cm thick. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large pan over a medium-high heat. When hot, add the onion and courgette rounds to the pan. Gently cook, stirring occasionally, until the courgettes and onion are soft, 10-15 mins.

In the meantime, halve the tomatoes. Tear the brioche into small, bite-size pieces. Zest then halve half the lemon (double for 4p). When the squash has been cooking for 10 mins, turn the squash then add the tomatoes 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, 15-20 mins.

Meanwhile, make the dressing by combining the 1tbsp oil (double for 4p), parsley and vinegar. Season with salt and pepper, mix well and set aside. Put the brioche on another baking tray with a drizzle of oil and a pinch of salt. Toss together and bake on the middle shelf of the oven until golden, 8-10 mins. Give the tray a shake halfway through.

When the courgettes are soft, stir in the garlic and cook for a minute more. Remove from the heat and add to the bowl with the dressing. When ready, remove the veggies and croutons from the oven, add to the bowl and gently mix. Let the bowl sit for a couple of mins (the bread will absorb the flavours).