Cheddar-Crusted Smokey Cannellini Bean Pie

While the kumara is roasting, finely chop the garlic (or use a garlic press). Finely chop the brown onion. Thinly slice the capsicum into strips. Finely chop the parsley leaves. Drain and rinse the cannellini beans. Tear or cut the ciabatta into 1cm chunks and add to a medium bowl. Set aside.

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 chopped tomatoes, brown sugar, vegetable stock and cannellini beans and stir to combine. Bring to the boil, then remove from the heat.

While the 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 ciabatta chunks. Toss to combine. Transfer the smokey bean mixture to a medium baking dish, add the roasted kumara and stir to combine. Top with the ciabatta chunks and sprinkle over the shredded Cheddar cheese. Bake on the top oven rack until the topping 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. Just before serving, toss to combine.

TIP: Toss the salad just before serving to keep the leaves crisp.