Israeli Aubergine & Chickpea Pittas

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Peel and finely slice the red onion[s]

Add the sliced red onion to a bowl, cover with boiled water and set aside for later

Meanwhile, slice the aubergine[s] thinly into rounds (chop any larger pieces in half)

Drain the chickpeas

Add both to a baking tray, lined with non-stick baking paper, with the harissa paste, a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up until evenly coated

Put into the oven for 20-25 min or until the aubergine is cooked through

Meanwhile, chop the tomato[es] finely

Chop the cucumber finely

Chop the parsley roughly, including the stalks

Add everything to a bowl with a drizzle of olive oil and a pinch of salt and pepper – this is your Israeli-style chopped salad

Drain the sliced red onion in a sieve and rinse under cold water until cooled

Return to the bowl and add the juice of 1/2 [1] lemon with a pinch of salt and a pinch of sugar

Stir to combine and set aside for later – these are your pink-pickled onions

Add the cayenne (can't handle the heat? Go easy!) to the mango chutney pot and carefully stir to combine – this is your spicy mango sauce

Combine the tahini with the juice of the remaining lemon, 2 tbsp [4 tbsp] boiled water and 1 tsp [2 tsp] olive oil

Add a pinch of salt and pepper – this is your tahini dressing

Add the wholemeal pittas to a baking tray and put the tray in the oven for 3-4 min or until warmed through

Add the pink-pickled onions to the chopped salad and give everything a good mix up