Spanish-Style Chickpea & Charred Pepper Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potatoes (skins on) into small bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Sprinkle your dried oregano all over, give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp – these are your crispy potatoes

Meanwhile, peel and chop your red onion[s] into wedges

Chop your tomato[es] into wedges

Add the onion wedges and tomato wedges with a drizzle of olive oil and a pinch of salt and pepper to one side of a separate baking tray (or two!) and set aside for later

Drain and rinse your chickpeas and add them to a bowl

Add your ground smoked paprika with a drizzle of vegetable oil and a pinch of salt and pepper and give them a good mix up – these are your paprika chickpeas

Add the paprika chickpeas to the tray[s] with the onion and tomato wedges, then put the tray in the oven for 20-25 min or until the vegetables have softened and the chickpeas are crisp

Meanwhile, peel and finely chop (or grate) your garlic

Combine your mayo with your red wine vinegar and your cayenne pepper (can't handle the heat? Go easy!) in a small bowl

Add the chopped garlic (not a fan of raw garlic? Just add a little!) with a pinch of salt to the bowl and stir it all together – this is your spicy aioli

Deseed your peppers (scrape the seeds and pith out with a teaspoon) and cut into rough, bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the chopped peppers and cook for 4-5 min, turning occasionally, until starting to char and soften – these are your charred peppers

Wash your salad, then pat it dry with kitchen paper