Pack all five of your 5-a-day into one healthy vegan dish. Flavoured with garlic, lemon and herbs, it’s delicious griddled on the hob or cooked on the barbecue
Prep:10 mins
Serves 2
1 large aubergine½a lemon, zested and juiced3cloves of garlic, 1 crushed, 2 chopped2 tbsp chopped parsley, plus extra to serve1 tsp extra virgin olive oil, plus a little for drizzling4 tsp omega seed mix (see tip)2 tsp thyme leaves1 tbsp rapeseed oil1 red pepper, deseeded and cut into quarters1 large onion, thickly sliced2 courgettes, sliced on the angle2 large tomatoes, each cut into 3 thick slices8 Kalamata olives, halved
STEP 1Grill the aubergine, turning frequently, until soft all over and the skin is blistered, about 8-10 mins. Alternatively, if you have a gas hob, cook it directly over the flame. When it is cool enough to handle, remove the skin, finely chop the flesh and mix with the lemon juice, 1 chopped clove garlic, 1 tbsp parsley, 1 tsp extra virgin olive oil and the seeds. Mix the remaining parsley with the remaining chopped garlic and the lemon zest.STEP 2Meanwhile, mix the thyme, crushed garlic and rapeseed oil and toss with the vegetables, keeping the onions as slices rather than breaking up into rings. Heat a large griddle pan and char the vegetables until tender and marked with lines – the tomatoes will need the least time. Pile onto plates with the aubergine purée and olives, drizzle over a little extra olive oil and scatter with the parsley, lemon zest and garlic.
