Spanish Style Pepper Salad

Heat the grill to a high heat and grill the peppers on a foil-lined tray on the top shelf for 10-15 minutes, turning regularly until charred all over. Immediately put them into a heatproof bowl, cover with foil and allow to steam for 15 minutes. When cool enough to handle, peel and roughly slice, then set aside.

Preheat the oven to 180°C fan / 400°F. Lay the butterbeans out onto kitchen paper and pat dry as much as possible, then add to a large baking tray. Toss with 2 tablespoons of olive oil and 1 tablespoon paprika, season well with salt and roast for 25 minutes, adding the ciabatta and tossing halfway through.

Meanwhile, put the onions and garlic cloves onto a separate baking tray, sprinkle over the remaining 0.5 tablespoon paprika and roast with the butter beans for 20 minutes. When cool enough to handle, squeeze the garlic from the skins into a small bowl.

To make the dressing add 2 tablespoons of olive oil to the garlic with the sherry vinegar and maple syrup and mix until well combined, then season well with salt and pepper. Toss the dressing with the peppers, tomatoes and rocket then stir in the butter beans, croutons, onions and peppers.