Before starting, wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Thinly slice radishes. Add half the vinegar, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add carrots and radishes, then toss to combine. Set aside to marinate.

Meanwhile, cut ciabatta into 1/2-inch pieces. Core, then cut pepper into 1/4-inch slices. Roughly chop parsley. Halve tomatoes. Peel, then mince or grate garlic.

Heat a large non-stick pan over medium-high heat. When hot, add ciabatta, then drizzle 1 tbsp oil (dbl for 4 ppl) over the pan. Season with salt and pepper. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. Transfer to a plate.

Return the same pan to medium-high. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then falafel. Using a spatula, break up falafel into quarters or bite-sized pieces. Cook, stirring occasionally, until crumbled falafel are crispy and golden-brown, 4-5 min. Season with a pinch of salt.

Meanwhile, add hummus, 2 tsp vinegar, 4 tsp water (dbl both for 4 ppl) and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: Add water, 1 tsp at a time, until desired consistency is reached.)Season with salt, to taste, then stir to combine.

Add peppers, tomatoes, spring mix and parsley to the bowl with marinated carrots and radishes. Toss to combine. Divide salad between plates. Sprinkle crispy falafel pieces and croutons over salad. Drizzle garlicky hummus over top.