Roast aubergine with goat's cheese & toasted flatbread

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.

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

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.