Asparagus salad

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Step 1

Preheat the oven to 180°C/Gas Mark

Step 2

Put the pepper slices in a baking tray, drizzle with 2 tbsp olive oil, sprinkle with coarse salt and bake for 20 minutes.

Step 3

Cut the asparagus into 2cm (34in) long pieces and add to the peppers in the baking tray along with the whole cherry tomatoes.

Step 4

Sprinkle with the sugar and cook for a further 10 minutes.

Step 5

Meanwhile, heat the remaining olive oil in a pan over low heat, then add the garlic and cook until softened.

Step 6

Add the courgette slices to the pan, sprinkle with half of the nutritional yeast and cook for 15 minutes over a low heat.

Step 7

Remove the courgette slices using a slotted spoon and set aside.

Step 8

Mop up the oil and yeast from the pan with the ciabatta chunks, then season with black pepper and cook on the grill under a low heat for 5 minutes until browned.

Step 9

In a large salad bowl, toss together the rocket, salad leaves, if using, and balsamic vinegar with all the roasted ingredients.

Step 10

Scatter over the ciabatta croutons to serve.