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

Halve and peel the red onion. Cut each half into 3 wedges. Separate the layers.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the onion wedges and pepper slices onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat well.

When the oven is hot, roast on the middle shelf until softened, 15-20 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). zest and halve the lime.

Drain the sweetcorn in a sieve.

Tear the ciabatta into roughly 2cm chunks and add to another baking tray. Spread over half the garlic, drizzle with oil and toss to coat well.

Bake the garlic croutons on the top shelf of your oven until golden, 8-10 mins, then remove from the oven and set aside.

While everything cooks, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins.

Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Meanwhile, drain the mixed beans in a sieve.

Once the sweetcorn has charred, lower the heat to medium-high. Drizzle in a little more oil (if needed).

Add the mixed beans, chipotle paste (add less if you'd prefer things milder) and remaining garlic to the sweetcorn. Stir-fry, 1-2 mins more. 

Once cooked, season with salt and pepper. Remove the pan from the heat. 

In a large bowl, combine the lime juice and lime zest with the honey and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper.

When everything's ready, add the cooked veg, bean mixture, rocket and croutons to the bowl.

Mix well until completed coated in the dressing. Taste and season if needed. 

Share the Mexican style salad between serving bowls. 

Drizzle over the mayo (see pantry for amount). Crumble over the Greek style salad cheese to finish.

Enjoy!