Mexican Style Chorizo and Roasted Veg Salad

Meanwhile, peel and grate the garlic (or use a garlic press). 

Tear the ciabatta into roughly 2cm chunks and add to another baking tray. Spread over half the garlic, drizzle with oil and toss to coat well.

Bake the garlic croutons on the top shelf of your oven until golden, 8-10 mins, then remove from the oven and set aside.

While everything cooks, drain the sweetcorn in a sieve. Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the chorizo and sweetcorn and cook until the corn is charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

While the sweetcorn cooks, zest and halve the lime. Halve the avo and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Cut into 1cm chunks.

Next, drain the mixed beans in a sieve. Reduce the heat of the pan to medium-high and add another drizzle of oil (if needed).

Add the remaining garlic to the sweetcorn and stir-fry for 1 min. Stir in the mixed beans and chipotle paste (add less if you'd prefer things milder). Season with salt and pepper and cook for 1-2 mins more. 

While the bean mixture cooks, in a large bowl, squeeze in the lime juice and add the lime zest.

Stir in the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix together.

When the onion wedges are ready, add the roasted onion, bean mixture, avocado and rocket to the bowl. Taste and season if needed, then mix to combine.