1 or 2 aubergine, cut into wedges
2 tbsp olive oil
150g cherry tomatoes
1 or 2 heads of broccoli to taste
1 garlic clove, crushed
1 tsp capers or olives chopped
2 tsp cider vinegar
A small handful of almonds crushed
30g feta, crumbled (optional)
1. Preheat the oven to 220˚C, gas mark 8. Toss the aubergine with 1 tbsp oil, season and spread out on a roasting tray. Roast for 30 minutes, turning after 20 minutes and adding the tomatoes to the tray.
2. Meanwhile, mix the remaining oil with the garlic, capers/olives and vinegar. Cook the broccoli in boiling water for 2 minutes, drain, then toss with the dressing, adding the aubergine and tomatoes when they’re ready.
3. Pile everything onto a serving plate and scatter with feta and almonds. Serve immediately.