Preheat the oven to 200°C. Place the diced butternut squash on a large baking tray, drizzle with a little oil and season with salt and pepper. Use your hands to coat the squash in the oil and seasoning. Arrange in a single layer on the tray, then pop on the top shelf of the oven to roast until tender and golden, 25 - 30 mins.

Meanwhile, halve, peel and thinly slice the onion. Trim the courgette then slice into rounds about 1cm thick. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Heat a splash of oil in a large frying pan over a medium-high heat. When hot, add the onion and courgette rounds to the pan. Gently cook, stirring occasionally, until the courgettes and onion are soft, 10-15 mins.

In the meantime, halve the tomatoes. Tear the ciabatta into small, bite-size pieces. Zest then halve the lemon. When the squash has been cooking for 10 mins, turn the squash then add the tomatoes to the tray with another drizzle of oil if you need it. Gently mix and return to the oven for the remainder of the cooking time, 15-20 mins.

Meanwhile, make the dressing by combining the olive oil (see ingredients for amount), parsley, lemon zest and half the lemon juice. Season with salt and pepper, mix well and set aside. Put the ciabatta on another baking tray with a drizzle of oil and a pinch of salt. Toss together and bake on the middle shelf of the oven until golden, 8-10 mins. Give the tray a shake halfway through.

When the courgettes are soft, stir in the garlic and cook for a minute more. Remove from the heat and add to the bowl with the dressing. Do any washing up and when ready, remove the veggies and croutons from the oven, add to the bowl and gently mix. Let the bowl sit for a couple of mins (the ciabatta will absorb the flavours).

Carefully fold the rocket into the bowl with the roasted veggies and croutons. Divide between plates and crumble the feta over the top. Enjoy!