Preheat the oven to 200°C. Place the capsicum (whole) on a tray and roast for 30-40 minutes, or until the skin starts to blacken and bubble. Set aside to cool, then strip off as much of the skin as you easily can, discard the core and chop the capsicum into chunks.

Meanwhile, tear the bread into rough chunks. Drizzle with 2 tablespoons of olive oil and sprinkle over a pinch of flaky salt, tossing to coat. Roast for 10minutes or so, keeping an eye on it, until golden and crunchy at the edges.

Cut the zucchini into 2-3mm wide strips. Heat a tablespoon of oil in a medium fry-pan on high heat and fry the zucchini for a few minutes on each side until golden, seasoning with salt and pepper as you go. Set aside to cool.

Halve the cherry tomatoes and chop the whole tomatoes into wedges. In a large bowl, combine the thinly sliced red onion, the chopped tomatoes, capsicum, bread croutons, fried zucchini, parsley, basil, capers and parmesan. Dress with 1-2 tablespoons of balsamic and 2 more tablespoons of oil (this is really to taste, and depends how much you think it needs).