Warm Greek Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Tear the ciabatta rolls up into bite-size pieces and add them to a baking tray

Drizzle them with olive oil and season with salt and pepper

Put them in the oven for 10-12 min or until crispy

Meanwhile, peel and cut the red onion[s] into wedges, then separate the layers into 'petals'

Deseed the green pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Cut the tomato[es] into wedges

Heat a large pan wide-based pan (preferably non-stick) with a matching lid, with 1-2 tbsp olive oil over a high heat

Once hot, add the onion and 1 tbsp [2 tbsp] water and cook, covered, for 3 min

Remove the lid and add the sliced green pepper

Cook, covered, for a further 10 min or until browned (add a little water if too dry)

Meanwhile, add the tomatoes to a separate baking tray

Add the feta to the same tray

Sprinkle both with dried oregano and bake for 5 min, or until the feta is hot and softened

Meanwhile, chop the black olives coarsely

Add the red wine vinegar and 2 tbsp [4 tbsp] olive oil (preferably extra virgin) to a large salad bowl with a large pinch of both salt and pepper

Whisk to make a dressing and add the chopped olives

Add the cooked green pepper, onion, tomato and crispy ciabatta to the mixing bowl and give everything a gentle mix up