Warm Panzanella Salad With Mozzarella

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

Chop your potato[es] (skin on) into small, bite-sized pieces

Peel and chop your red onion[s] into wedges

Add the chopped potato[es] and red onion wedges to a baking tray (or two!) with your dried oregano, a drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven for 20-25 min or until the potatoes are golden and crisp and the onion is tender

Meanwhile, rip your ciabatta[s] into large, bite-sized pieces

Cut your cherry tomatoes in half

Cut your cucumber in half lengthways, then slice finely

Peel and grate your garlic

Wash your lettuce, then pat dry with kitchen paper and roughly shred

Chop your basil roughly, including the stalks

Chop your black olives in half

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Once the veg is tender, remove the tray[s] from the oven and top with the torn ciabatta

Drizzle with a little olive oil, then return the tray[s] to the oven for a further 5-6 min or until golden and crisp

Combine your red wine vinegar in a large bowl with the grated garlic and a pinch salt, pepper and sugar

Gradually whisk in a generous drizzle of olive oil – this is your dressing

Add the torn lettuce and sliced cucumber to the bowl of dressing with the halved cherry tomatoes, halved olives and chopped basil

Season with a pinch of salt and pepper and give everything a good mix up – this is your salad