Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the red onion. 

Halve the pepper and discard the core and seeds. Slice into thin strips.

Zest and halve the lemon. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and pepper to the pan.

Gently cook, stirring occasionally, until soft, 10-12 mins. Add the garlic and cook for 1 min more.

Once cooked, transfer to a large bowl.

Meanwhile, halve the tomatoes. When the potato has roasted for about 15 mins, add the tomatoes to the same tray. Gently toss together, then pop back onto the top shelf for the remaining time.

Tear the ciabatta into small, bite-size pieces and pop onto another baking tray. Drizzle with oil, add a pinch of salt, then toss to coat.

Place the ciabatta tray onto the middle shelf and bake until golden, 10-15 mins.

When ready, remove the veg and croutons from the oven and add to the bowl with the pepper and onion.

Add a drizzle of oil, the lemon zest, parsley and half of the lemon juice. Season with salt and pepper, then toss to coat.

Let it sit for a couple of mins (the ciabatta will absorb the flavours). Add the rocket and carefully stir though. 

Share the panzanella salad between your serving bowls.

Crumble the Greek style salad cheese over the top to finish.

Enjoy!