a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve any large cauliflower florets. Drain and rinse the chickpeas in a sieve.

c) Pop the cauliflower and chickpeas onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

d) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins. 

a) Meanwhile, tear the ciabatta into roughly 2cm chunks.

b) Pop the ciabatta onto another medium baking tray in a single layer. Drizzle with oil, season with salt and pepper, then toss to coat.

c) Bake on the middle shelf until golden, 8-10 mins.

d) When ready, remove from the oven and set aside.

a) While everything's in the oven, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

b) In a small bowl, combine the sambal, sweet chilli sauce and half the honey. This is your sticky sauce - set aside. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

c) In a large bowl, combine the mayonnaise, gochujang (add less if you'd prefer things milder), olive oil (see pantry for amount) and remaining honey. Season with salt and pepper. Set your dressing aside.

a) When the cauliflower has 5 mins left, remove from the oven and drizzle over the sticky sauce.

b) Toss to combine and return to the oven for the remaining time, 5 mins.

a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

b) When everything's ready, add the baby gem, croutons, roasted cauliflower and chickpeas to the dressing bowl. Toss to coat.

a) Share the salad between your serving bowls.

b) Sprinkle over the peanuts to finish.

c) Enjoy!