Summery Roast Vegetable Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Trim the green stalk[s] off your aubergine[s] and cut into bite-sized pieces

Top, tail and slice your courgette[s] into discs

Add the chopped aubergine and sliced courgette to a baking tray with a drizzle of olive oil and a generous pinch of salt and pepper

Put the tray in the oven for 20-25 min or until tender – these are your roast vegetables

Meanwhile, chop your cherry tomatoes in half and tear your ciabatta[s] into large bite-sized pieces

Add the halved tomatoes and torn bread to a bowl with your dried basil, 2 tbsp [3 tbsp] [4 tbsp] olive oil and a generous pinch of salt and pepper

Mash the tomatoes together with the torn bread so that the juice soaks into the bread – these are your tomato croutons

Add the tomato croutons to a separate baking tray (or two!) and put in the oven for 12-15 min or until golden and crisp

Whilst everything's cooking, combine your Dijon mustard with your cider vinegar, 2 tbsp [3 tbsp] [4 tbsp] olive oil, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and pepper in a small bowl

Mix everything together – this is your tangy mustard dressing

Trim, then add your green beans to a pot with a pinch of salt, then cover them with boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender

Once done, drain, then set aside for serving

Wash your salad, then pat it dry with kitchen paper