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

b) Drain and rinse the chickpeas in a sieve, then pat dry with kitchen paper. Spread the chickpeas onto a baking tray. Drizzle with oil and sprinkle over the curry powder mix. Season with salt and pepper. 

c) Toss to coat evenly. Roast on the middle shelf of your oven until crispy, 16-18 mins. Carefully remove from the oven and turn halfway through.

d) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

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

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

c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

a) While everything bakes, trim the green beans and cut into thirds. 

b) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

c) Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. 

d) Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

a) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

b) In a large bowl, combine the mashed garlic, yoghurt, mango chutney, cider vinegar and olive oil for the dressing (see pantry for amount). Taste and season with salt and pepper.

c) Halve the baby plum tomatoes and toss through the dressing. Set aside to macerate.

a) When everything's ready, add the croutons, roasted chickpeas, green beans, tomatoes and baby leaves to the dressing. Toss to evenly coat.

b) Taste and season with salt and pepper if needed. TIP: Don't add the leaves too early or they'll go soggy.

a) Share the salad between your serving bowls.

b) Crumble over the Greek style salad cheese to finish.

Enjoy!