Honey glazed aubergine with grains and tahini dressing. This recipe is so simple and quick but packs a punch. Full on flavour and easy to make, and of course, it includes aubergine.

Serves 2

1 Aubergine
Farro or Spelt
Vegetable stock
Spring onion
Roughly 100g Feta
Chilli flakes
Olive oil
Salt and pepper

1 In a bowl mix together a couple of tablespoons of light olive oil and honey. Cut the aubergine in half and score into diamond shapes, then glaze it using a brush and give it a good grind of salt and pepper. Chuck it in the oven at 180 for 30-40 mins.

2 Crumble 100g of feta or salad cheese into a bowl, add some chilli flakes, salt and pepper and a table spoon of extra virgin olive oil. Give it a good mix and set aside for serving.

3 Add a heaped teaspoon of tahini to a small bowl along with a teaspoon of water and mix until it turns into a creamy consistency. You may need a drop more water. Once creamy, add 2 table spoons of natural or soy yogurt and a good grind of salt and pepper. Set aside for serving.

4 Put a small pan on the hob ready to cook your farro. Boil some water and add a small amount to the pan along with the stock and mix until dispersed. Add your farro and more water and cook for usually 10 mins or until soft (but not too soft). Once it’s ready, drain it and pour a small amount of kettle water over but not too much as you don’t want to loose the flavour from the stock.

5 Grate the zest of one lemon into the farro and the juice of half a lemon. Cut up 3 or 4 spring onions and add ¾ of them to the farro saving the rest for later. Drizzle over a healthy glug of olive oil and season to taste.

6 When your aubergine is deliciously golden and soft, take it out then oven.

7 Spoon the farro in the centre of each plate and place the aubergines over the top. Sprinkle the feta (you might have some spare) and remaining spring onions over, dollop the tahini yogurt on and around and drizzle a small amount of olive oil for good measure.