Heat the oven to 200°C (180°C fan). Tip the tomatoes and garlic cloves into a large roasting tray, drizzle with olive oil, salt and pepper. Roast for 20-25 minutes, giving the tray a shake halfway, until the tomatoes are blistered, collapsing and sitting in their own juices.

Scatter the chickpeas over the top and toss through the tomatoes and all that garlicky liquid. Return to the oven for a further 8-10 minutes, just enough for the chickpeas to warm through and soak up the juices, you don’t want them to crisp up or dry out.

Meanwhile, make the harissa yoghurt: mix the yoghurt, harissa paste and lemon zest together in a bowl. Check for seasoning, adding more harissa if you like it spicy.

Heat 1 tablespoon of olive oil in a small frying pan over medium-high heat. Add the capers and fry for 1-2 minutes, stirring often, until crispy and starting to split open. Lift out onto a piece of kitchen paper.

Once the tray comes out of the oven, squash the soft, roasted garlic cloves into the tomato juices with a fork. Scatter the lambs lettuce or rocket over a large platter, spoon over the warm tomatoes and chickpeas along with all their juices, then dollop over the harissa yoghurt. Finish with the crispy capers and dill fronds, and serve straight away while it's still warm.