Cheese-Crusted Smokey Bean Pie

While the sweet potato is roasting, finely chop the garlic (or use a garlic press). Finely chop the brown onion. Thinly slice the capsicum. Finely chop the parsley leaves. Drain and rinse the cannellini beans. Tear or cut the bake-at-home ciabatta into 1cm chunks and transfer to a medium bowl.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and capsicum and cook, stirring regularly, until softened, 5-6 minutes. Add the butter, All-American spice blend, smoked paprika and 1/2 the garlic and cook until fragrant, 1 minute. Add the diced tomatoes with garlic & olive oil, brown sugar, vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and cannellini beans and stir to combine. Bring to a boil then remove from the heat.

While the smokey beans are cooking, add 1/2 the parsley, the remaining garlic, a generous drizzle of olive oil and a pinch of salt and pepper to the bowl with the bread chunks. Toss to combine. Transfer the smokey bean mixture to the medium baking dish, then stir to combine with the sweet potato. Top with the bread chunks and sprinkle over the shredded Cheddar cheese. Bake on the top rack until the bread is golden, 6-10 minutes.

While the pie is baking, grate the carrot (unpeeled). Roughly chop the tomato. In a medium bowl, add the white wine vinegar, honey, olive oil (1/2 tbs for 2 people / 1 tbs for 4 people) and a pinch of salt and pepper and stir to combine. Add the mixed salad leaves, carrot, tomato and remaining parsley. Toss to combine.