Charred cauliflower and eggplant salad

2 eggplants

Canola oil, for brushing

½ large cauliflower

1 red chilli, finely sliced

½ cup roasted almonds, roughly chopped

¾ cup feta, crumbled

¾ cup dates, roughly chopped cup

mint leaves, roughly torn cup basil leaves, roughly torn

1-2 lemons

¼ cup orange and chilli oil or extra virgin

olive oil

1 Preheat oven to 200C. Place a cast-iron skillet or saute pan on the stove and bring to a medium high heat.

2 Cut the eggplants lengthways into 6-8 pieces. Brush with a little oil and season with sea salt and freshly ground black pepper. Place in the hot skillet and cook in batches for 2 or 3 minutes on each side until golden. Place in one half of an oven tray.

3 Cut the cauliflower into manageable pieces. Brush with a little canola oil and season with salt and pepper. Place the pieces in the hot skillet and cook for a few minutes on each side, until they start to caramelise. Remove from the pan and add to the baking tray. 4 Place baking tray in the preheated oven. Cook for 5 minutes or so, then remove and cool to room temperature.

5 Cut the eggplant and cauliflower into bitesized pieces. Place in a large mixing bowl. Add the chilli, almonds, feta, dates and mint and basil. Depending on the size of the lemons, finely zest over the rind from one or both, and add the juice from one.

6 To finish, add the orange and chilli oil, or extra virgin olive oil, a little flaky sea salt and freshly ground black pepper. Toss, taste, then add more lemon juice if required. Tip or spoon onto a platter and serve immediately.