Preheat your oven to 240°C/220°C fan/gas mark 9.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the butternut onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, 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 the buttternut on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.

Meanwhile, halve the baby plum tomatoes.

Tear the ciabatta into roughly 2cm chunks.

Drain and tear the mozzarella.

In a large bowl, combine the pesto, red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Pop the ciabatta onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat.

Bake on the middle shelf of your oven until golden, 8-10 mins.

When everything's ready, add the tomatoes, roasted squash and croutons to the dressing bowl. Toss to coat.

Just before serving, add the baby leaves and toss to combine. TIP: Don't add the leaves too early or they'll go soggy.

Share the salad between your bowls.

Top with the mozzarella and sprinkle over the hard Italian style cheese.

Drizzle over the balsamic glaze to finish.

Enjoy!