Veggie Caesar Inspired Salad

Meanwhile, pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. 

Peel and grate the remaining garlic (or use a garlic press). 

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

Spread the chickpeas onto one half of another large baking tray and roast on the middle shelf of your oven until crispy, 16-18 mins.

Meanwhile, halve the ciabatta and tear into roughly 2cm chunks. Spread the grated garlic over the chunks and drizzle with oil. 

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 and the garlic parcel onto the other half of the chickpea tray and return to the oven to bake for the remaining time until the croutons are golden and the garlic is tender, 8-10 mins. 

While everything's in the oven, boil a half-full kettle. Trim the green beans, then cut into thirds.

Pour the boiled water into a saucepan with 0.5 tsp salt and heat on high. Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins. 

While they cook, quarter the lemon into wedges. Trim the baby gem, separate the leaves, then tear it into bite-sized pieces.

When the beans are cooked, drain in a colander.

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

Add a good squeeze of lemon juice and season with salt and pepper. 

Once the roasted garlic is tender, remove the parcel from the oven and allow to cool a little.

Cut the end with scissors, squeeze it out of the skin, mash with a fork and mix it into the dressing.