Warm Balsamic and Fig Jam Salad

Meanwhile, halve the baby plum tomatoes.

Trim the green beans, then cut into thirds.

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

Boil a half-full kettle.

Halve the ciabatta, spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Cut the ciabatta slices into roughly 2cm chunks.

Pop the ciabatta onto a medium baking tray in a single layer and season with salt and pepper. Bake the croutons on the middle shelf of your oven until golden, 8-10 mins, then remove from the oven and set aside.

Meanwhile, pour the boiled water from your kettle into a medium 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.

Once cooked, drain in a colander, then return to the pan. Season with salt and pepper. Cover with a lid or foil to keep warm.

Meanwhile, in a large bowl, combine the balsamic vinegar, fig jam and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

When everything's ready, add the roasted potatoes, green beans, baby plum tomatoes, baby leaf salad and garlic croutons to the dressing.

Crumble in half the Greek style salad cheese and toss to coat.