Peel and grate the garlic into a medium sized mixing bowl. Add the red wine vinegar and 2 tbsp olive oil. Add half the sumach, a large pinch of salt and whisk together.

Turn your grill onto a medium-high setting. Trim the spring onions and remove most of the green part. Set it to one side. Halve the cherry tomatoes.

Transfer the white part of the spring onion to the bowl with the garlicky vinegar dressing. Add the cherry tomatoes and toss together.

Spread the white part of the spring onions and tomatoes out on a foil lined baking tray.

Slide the tray under the grill for 10 mins, turning the veg once till the onions are slightly blackened on the edges and the tomatoes are bursting from their skins.

Drain and rinse the butter beans and tip them into the bowl used for the veg.

Finely chop the parsley stalks and roughly chop the leaves. Place into the bowl. Finely chop the green part of the spring onion.

Remove the veg from the oven and allow to cool slightly. Then tumble three quarters of the grilled veg into the bean bowl and gently toss together. Pour in any of the cooking juices too.

Divide the salad between a couple of plates. Top with the remaining veg then dust the rest of the sumach over the top.