Smoky Aubergine and Whipped Parsley Feta With Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Trim the green stalk[s] off your aubergine[s] and cut in half lengthways

Slice each half, lengthways, into 5 strips

Add the aubergine strips to a baking paper-lined baking tray (or two!) with your ground smoked paprika, a generous drizzle of olive oil and a generous pinch of salt and pepper

Mix everything together and put the tray[s] in the oven for 25-30 min or until the aubergine is golden and softened – these are your smoky aubergine strips

Meanwhile, chop your parsley roughly, including the stalks

Peel and finely chop (or grate) your garlic

Zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Add your feta to a food processor with the juice of your lemon[s], the chopped parsley, chopped garlic, dried oregano and mayo

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] of olive oil and 1 tsp [1 1/2 tsp] [2 tsp] cold water with a pinch of pepper and blitz until smooth and creamy

Put the mixture in the fridge until serving – this is your whipped parsley feta

Combine your Dijon mustard with your honey, lemon zest, 1 tbsp [1 1/2 tbsp] [2 tbsp] of olive oil and 1 tsp [1 1/2 tsp] [2 tsp] cold water

Season with a pinch of salt and pepper – this is your honey mustard dressing

Once the aubergine is cooked, remove the baking tray[s] from the oven and set the aubergine strips aside (baking paper included!), reserve the baking tray[s]

Add your plain naan[s] to the reserved baking tray[s], splash with a little cold water and put the tray[s] in the oven for 3 min or until the bread is hot

Once hot, transfer the naan[s] to a chopping board and cut into strips (careful, they may be hot!)

Wash your salad, then pat it dry with kitchen paper