BBQ Aubergine With Sides

Labneh:

Make labneh by adding salt to yoghurt, place in a cheese cloth or tea towel then place in a strainer over a bowl and allow to strain for 24-48 hours until thick and creamy and whey has separated from the yoghurt. This can be stored in a fridge for up to 2-3 weeks.

BBQ Aubergine:

Cut the aubergines in half lengthways and score the flesh. In a bowl mix the miso paste, sesame oil, vinegar, maple and warm water to make a paste. Brush the paste all over the flesh of the aubergine and place onto a tray and cook in the oven for 20 minutes to soften. Reglaze before finishing off on the barbecue to char a little. Before serving, add a little more glaze, shredded spring onions, shredded red chilli and a scattering of toasted sesame seeds.

Asparagus with lemon

Cook the asparagus in salted boing water for 2 minutes, drain. Chop the preserved lemon into small pieces. Spread the serving bowl or plate with the labneh, top with asparagus, grated lemon zest and finish with fresh mint and a drizzle of olive oil.

Grilled courgettes

Slice the courgettes either in half or into three lengthways if big. Rub all over with olive oil and season. Cook on a hot barbecue or char grill until nicely coloured and cooked. Finely chop the watercress, garlic and walnuts. Grate in the parmesan cheese, add finely chopped spring onions and a little olive oil, season. Spoon the dressing over the courgettes and serve.

Haricot beans and roasted pepper

Make the dressing by mixing the olive oil, garlic and lemon juice and season. Starin and rinse the haricot beans, add to the dressing and mix. Now add the roasted red pepper and fresh rocket and serve.