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. Cut the tomatoes into 2cm chunks.

Pop both veg onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Roast on the middle shelf of your oven until softened, 12-15 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. Add half the garlic, drizzle with olive 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 large frying pan on high heat (no oil).

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 avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Cut into 1cm thick chunks.

Next, drain the mixed beans in a sieve (see ingredients for amount). Reduce the heat of the pan to medium-high and add a drizzle of oil.

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 veg is ready, add the roast veg, 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 to finish.

Enjoy!