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• 2 sliced Aubergine
• 3 tablespoons Extra Virgin Olive Oil
• 12 Cherry Tomatoes
• 1 Pita Bread
• 3 tablespoons Balsamic Vinegar
• Handful Mint
• 1 chopped Shallots
• 1 sliced Shallots
• 1 chopped Red Chilli
• 50g Goats Cheese
• Handful Rocket

step 1

Heat oven to 200C/180C fan/gas 6. Brush the aubergine slices with 1 tbsp of the oil, then season. Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final 5 mins. Tear the flatbread into pieces and place on a separate baking sheet. Brown in the oven for 8 mins, or until crisp, then remove.

step 2

For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.

step 3

Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat’s cheese and scatter over a little rocket.