Roasted baby vegetable salad with croutons

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Put the onion into a roasting tin. Add the carrots and sweetcorn. Drizzle with 2 tablespoons olive oil, season and toss together. Roast for 20 minutes, turning halfway, until just tender.
2. Add the bread to the vegetables and toss together. Roast for a further 8-10 minutes, until the vegetables are lightly charred and the croutons crisp.
3. Meanwhile, whisk the remaining oil, the vinegar and some seasoning. Tip the salad into a large bowl, along with the reserved mangetout. Add the roasted vegetables and croutons, drizzle with the dressing and gently toss together. Divide between bowls to serve.