1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Line 1 large baking tray with baking paper. Cut the aubergine and courgette into 3cm cubes, then add to the trays, along with the diced peppers. Spoon over 30g reduced-fat red pesto, mist with cooking spray, then season and toss together.

2

Roast for 35-40 minutes. Thickly slice 150g ciabatta and rub with the cut sides of 1 halved garlic clove, then cut into 2cm pieces. Mist with cooking spray, put onto a baking tray and bake alongside the veg for the final 10 minutes.

3

Remove the croutons and veg from the oven and set aside to cool. In a bowl, toss the roasted veg with 30g reduced-fat red pesto and the spinach. Tear the mozzarella into pieces, then add to the salad.

4

Season and store in airtight containers in the fridge until ready to eat, scattering over the croutons just before serving.