Chermoula Spiced Butterbean Salad and Sun Dried Tomato Dressing

Drain and rinse the butter beans in a sieve.

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Place the butter beans, onion wedges and pepper chunks onto a baking tray. Drizzle with oil, season with salt and pepper. Toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until the skins are crispy and the veg is soft, 15-18 mins.

Meanwhile, tear the ciabatta into roughly 2cm chunks.

When the butter beans have 10 mins remaining add the croutons to the tray, drizzle with oil and sprinkle with the chermoula spice. Toss everything together and return to the oven for the remaining cook time, 8-10 mins.

While everything roasts, peel and grate the garlic (or use a garlic press). Trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine the garlic, sun-dried tomato paste, a squeeze of lemon juice, maple syrup, mayo and oil for the dressing (see pantry for both amounts). Season with salt and pepper.

When everything's ready, add the baby gem and pickled onion to the dressing and toss.

Add the butterbeans, pepper, roasted onion, and croutons to the salad and toss together.