Middle Eastern Inspired Pepper and Chickpea Salad

Meanwhile, peel and grate the garlic (or use a garlic press).
Pop the tomatoes into a small bowl with half the garlic. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside.
Tear the ciabatta into roughly 2cm chunks. Drain and rinse the chickpeas in a sieve.
Pop the ciabatta and chickpeas onto another baking tray in a single layer. Drizzle with oil and season, then scatter with the remaining garlic. Toss to coat.

When the peppers have roasted for about 5 mins, add the tomatoes to the other side of the same baking tray.
Roast for the remaining time until the tomatoes have softened and starting to burst, 10-12 mins.
At the same time, pop the other baking tray onto the middle shelf and bake until the croutons are golden, 10-12 mins.

While everything bakes, heat a medium frying pan on medium heat (no oil).
Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. Transfer to a small bowl. TIP: Watch them like a hawk as they can burn easily.
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Crumble the Greek style salad cheese.

In a large salad bowl, combine the pomegranate molasses, cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper, then set the dressing aside.