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

Halve and peel the red onion, then cut each half into 3 wedges.

Pop the onion wedges 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). 

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, drain the sweetcorn in a sieve. 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.

While the sweetcorn cooks, zest and halve the lime. Halve the avo and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Cut into 1cm chunks.

Next, drain the mixed beans in a sieve. Reduce the heat of the pan to medium-high and add another drizzle of oil (if needed).

Add the remaining garlic to the sweetcorn and stir-fry for 1 min. Stir in the mixed beans and chipotle paste (add less if you'd prefer things milder). Season with salt and pepper and cook for 1-2 mins more. 

While the bean mixture cooks, in a large bowl, squeeze in the lime juice and add the lime zest.

Stir in the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix together.

When the onion wedges are ready, add the roasted onion, bean mixture, avocado and rocket to the bowl. Taste and season if needed, then mix to combine. 

Add the garlic croutons to the salad, then toss to coat in the dressing.

Divide the Mexican style salad between your bowls. 

Crumble over the Greek style salad cheese. Add a sprinkle of crispy onions to finish.

Enjoy!