Aubergine, lemon & pepper salad

Serves 6 Prep 15 mins Cook 30 mins

2 aubergines, diced 1 red onion, chopped 6 garlic cloves, kept whole 2 red peppers, deseeded and chopped 4 tbsp olive oil 4 vine tomatoes, chopped 1 lemon, zested and juiced 4 tbsp chopped mint 100g black olives

1 Heat oven to 220C/200C fan/gas 7. Toss the aubergines, onion, garlic and peppers together with the oil, then roast for 30 mins until the vegetables are tender. Tip into a bowl. This can be done a day ahead.

2 Add the tomatoes, lemon zest and juice, then season. Stir in the mint and olives. This will keep in the fridge for a few hours, but bring to room temperature before serving. PER SERVING 145 kcals, fat 11g, saturates 1g, carbs 10g, sugars 8g, fibre 4g, protein 3g, salt 0.2g