Veggie Caesar Inspired Salad

Meanwhile, drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper.

Spread the chickpeas onto one half of the baking tray.

Roast the chickpeas on the middle shelf of your oven until crispy, 16-18 mins.

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

Halve the ciabatta and tear into roughly 2cm chunks. Spread the garlic over the chunks.

When the chickpeas are halfway through roasting, carefully remove from the oven and drizzle with oil. Season with salt and pepper, then toss to coat.

Pop the garlicky croutons onto the other half of the tray and return to the oven to bake for the remaining time until golden, 8-10 mins. 

While everything roasts, boil a half-full kettle.

Trim the green beans, then cut into thirds.

Pour the boiled water into a saucepan with 1/2 tsp salt and heat on high.

Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins.

Meanwhile, quarter the lemon into wedges, trim the baby gem, separate the leaves, then tear it into bite-sized pieces.

In a large salad bowl, combine the mayo, Dijon mustard, honey, olive oil for the dressing (see pantry for amount), half of the cheese and a good squeeze of lemon from a lemon wedge. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Season with salt and pepper. When the beans are cooked, drain in a colander and toss through the dressing.