Harissa Aubergine & Summer Salad

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Cut the potatoes (skin on) into thin wedges

Add them to a baking tray, drizzle with 1 tbsp [2 tbsp] vegetable oil, season generously with salt and pepper and oven roast for 30 min or until crisp

Meanwhile, heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add the 3 seed mix and toast for 1-2 min or until slightly browned and starting to pop

Set the toasted seeds aside to cool - reserve the pan

Meanwhile, top and tail, then slice your aubergine[s] into 6 [12] equally thick slices, discard the green stalk[s]

Season generously with salt and pepper, then coat each cut side evenly with harissa paste

Tip: this can be done in a bowl using clean hands

Return the pan to a medium-high heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the aubergine

Cover and cook for 6 min, turning halfway through, or until both sides are nicely charred

Meanwhile, slice the mozzarella ball[s] into 6 even slices

Chop the cranberries roughly

Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Combine the carrot and washed salad

Once nicely charred, remove the aubergine pan from the heat

Place one slice of mozzarella over each aubergine disc

Cover with a lid (this will help the mozzarella melt) and set aside until serving

Combine the dijon, mayonnaise, sumac, a pinch of sugar and 1-2 tbsp [2-4 tbsp] olive oil then season with a pinch of salt and pepper - this is your dressing