Preheat your oven to 200°C/Fan 180°C/Gas 6. Halve the red peppers and scoop out the seeds and white pith. Pop the peppers on a baking tray, cut-side up, and roast for 10 mins to soften them. When they’ve roasted for 10 mins, take the peppers out of the oven and set aside.

While the peppers roast, peel and finely chop the red onion. Add it to a large bowl. Squeeze in the juice from the lime and add a good pinch of salt. Scrunch with your hands for 1 min – this will help the lime juice and salt ‘pickle’ the red onion.

Dice the tomatoes and add them to the bowl with the red onion, but don’t stir them in just yet. Halve the chilli, scrape out the seeds and pith if you prefer less heat, then finely chop it. Finely chop the coriander stalks, setting the leaves to one side. Add the chilli and coriander stalks to the bowl. Drain the chickpeas and add them to the bowl.

Add the crab meat to the bowl and gently stir to mix. Taste and add a pinch of salt or pepper if you think it needs it. Divide the crab and chickpea mixture between the pepper halves. Return the tray to the oven and bake for 15 mins till the peppers are golden brown.

While the stuffed peppers bake, pop the lamb’s lettuce into a bowl and toss with 2 tsp olive oil and a pinch of salt and pepper.

Serve the roast peppers with handfuls of lamb’s lettuce, garnished with the coriander leaves.