TRAY-BAKED COCONUT OMELETTE WITH FRAGRANT SALAD

(Serves 6-8)

INGREDIENTS:

3 medium aubergines (about 750g), cut into 2-3cm chunks; 3 medium sweet potatoes (about 800g), cut into 3cm chunks; 4tbsp olive oil; 25g coriander, leaves picked; 20g dill, picked; 12 large eggs; ½tsp ground turmeric; ½tsp flaky sea salt; 1tsp finely-grated fresh ginger (about 15g); 200ml coconut milk (70-80% coconut solids); 1tbsp short-grain rice; 1tbsp caster sugar; 2tbsp fish sauce; juice of 1 lime; 25g Thai basil, leaves picked; coconut or Greek-style yoghurt, to serve.

METHOD:

1. Heat the oven to 220°C/200°C fan/425F. Spread the aubergines and sweet potatoes over a baking sheet or roasting tin and drizzle with oil, then shake the tin and roll the vegetables so they’re glossy.

2. Roast on the top shelf of the oven for 50 minutes until both are soft and slightly charred.

3. Once the vegetables are in, very finely chop two-thirds of the coriander leaves and one-third of the stems, plus twothirds of the dill. Break the eggs into a mixing bowl, add the turmeric, salt and ginger, then pop the yolks and use a whisk to thoroughly beat them together. Add the coconut milk and chopped herbs and stems and whisk again.

4. Line a low-sided 20 x 26 centimetre baking tray with greaseproof paper and pour in the egg mixture. Slide onto a shelf underneath the roasting vegetables and cook for 20 minutes. Remove and set aside.

5. Meanwhile, toast the rice in a dry pan until lightly coloured, then pound to a coarse powder using a pestle and mortar. Separately, combine the sugar, fish sauce, lime juice and one tablespoon of water in a mixing bowl.

6. Once cooked, tip the roasted vegetables into the bowl. Toss and let the dressing soak in before adding the remaining herbs then sprinkle with the rice powder.

7. Portion the omelette and serve with a pile of the fragrant salad.