Trim, peel and finely slice the red onion. Pop it in a large bowl. Squeeze over the juice from half the lemon. Sprinkle over a pinch of salt and scrunch the onion for 1 min. Set aside to lightly pickle.

Place a large griddle pan on a high heat for 2 mins till lightly smoking. Add the sweet bite peppers and cook for 8-10 mins, turning frequently, till the skin is charred and blistered.

When the peppers are cooked, remove from the heat. Place them in a small bowl and cover with a plate till cooled. This will help to remove the skin later.

Roughly chop the tomatoes, reserving one large tomato to the side. Pop the tomatoes in the bowl with the onion. Season with salt and pepper and drizzle over 1 tbsp olive oil. Coarsely grate in the large tomato. Peel and grate in the garlic clove.

When the peppers are cool, peel off their skins and remove the stalk. Slice the peppers in half horizontally and scoop out the seeds. Finely chop the peppers and add to the bowl with the tomatoes. Pick the basil leaves off their stalks and add them to the bowl too.

Tip in the sourdough croutons and give the mixture a toss. Pour over the balsamic vinegar and drizzle over 2 tbsp olive oil. Season with salt and pepper before tossing to coat. Allow the mixture to sit for 15 mins, tossing occasionally, to help the croutons absorb the tangy dressing and soften slightly.

Divide between two plates. Serve straight away.