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Preheat oven to 200°C.
Halve and core the pepper, slice thinly.
Cut the top off the garlic bulb.
Add cherry tomatoes and sliced pepper to an ovenproof skillet. Drizzle with olive oil, season with salt and pepper. Nestle garlic bulb in the centre.
Roast for 25 mins.
While roasting, blitz feta, olive oil and cold water in a bullet blender until creamy. Add more water if needed to reach mayo-like consistency.
Remove pan from oven. Use tongs to take out the garlic and let cool for 2 mins.
Squeeze garlic back into the centre of the pan and mash into a puree with the back of a spoon.
Stir in harissa paste. Pour over chopped tomatoes, sprinkle with sugar. Fold everything together.
Add drained butter beans and stir to coat. Return pan to oven for 25 mins.
Toast and butter sourdough.
Remove pan from oven. Spoon whipped feta into the beans and gently swirl through.
Top with chopped dill, season with salt and pepper, drizzle with olive oil.
Serve hot with toast on the side.