Spanish Style Smoky Salad

Preheat the oven to 200°C/fan 180°C/Gas 6

Put the cherry tomatoes and chickpeas in a baking tray

Drizzle with 1 tsp of the olive oil, sprinkle over the smoked paprika and season

Roast for 30 mins

Halve the little gems lengthways, so the leaves stay intact, then drizzle the remaining 1 tsp oil over the cut sides

Heat a griddle pan or frying pan on a high heat, and cook them, cut-side down, for 3 mins — in batches, if need be

Combine the extra virgin olive oil, red wine vinegar, mustard, sugar and garlic

to make a dressing, then season

Put the roasted tomatoes and chickpeas in a large bowl and tear in the roasted peppers

Add the dressing and toss to coat

Arrange on a serving platter, top with the little gem halves and serve with the lemon wedges