Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve and peel the red onion. Cut the lemon into wedges.

Slice one half of the red onion as thinly as you can. Pop it into a small bowl, add a good squeeze of lemon juice and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Cut the other half of the onion into roughly 3cm wedges.

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 large baking tray. Drizzle with oil and 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 charred and softened, 15-18 mins.

Meanwhile, tear the ciabatta into roughly 2cm chunks.

When the butter beans have 10 mins remaining, add the croutons to the same tray.

Drizzle with oil and sprinkle with the chermoula spice mix (add less if you'd prefer things milder). 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 olive 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 butter beans, pepper, roasted onion and croutons to the salad and toss together.

Share the salad between your serving bowls.

Crumble over the Greek style salad cheese to finish.