Courgette, spinach and brown bread ‘panzanella’

1 Set the oven to 190 degrees.

2 Top and tail the courgettes, then slice into half centimetre rounds, and put on a roasting tray.

3 Trim the crusts from the bread, tear into rough chunks and add to the courgettes.

4 Drain and rinse the chickpeas, then pat them dry and add to the mixture.

5 Add the olive oil, season and turn everything together to ensure it’s coated in the oil.

6 Put the tray in the oven and roast for 20-25 minutes, turning once or twice, until everything is golden and crunchy.

7 When the courgette mixture is done, add the spinach to the tray as soon as it comes out of the oven. This will wilt the spinach.

8 Meanwhile, whisk all the ingredients for the dressing together.

9 Add the dressing to the tray and gently fold everything together, season and spoon on to a platter. Serve at room temperature.