Hot 'Honey' Labneh Mezze With Smoky Grilled Aubergine, Roasted Cherry Tomatoes, Crispy Chickpeas & Freshly Baked Garlic Flatbread

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat the oven to 220°C/200°C fan. Take out two large roasting trays. You'll want enough space to lay the aubergine slices in a single layer, with the cherry tomatoes and chickpeas on the second tray.

STEP 2

Slice the aubergine into rounds, approximately 8mm thick, and arrange them in a single layer on one of the roasting trays. Drizzle generously with olive oil and season well with salt and black pepper.

Place in the oven and roast for 20 minutes.

STEP 3

Meanwhile, drain and rinse the chickpeas, then spread them in a single layer over one half of the second roasting tray.

Cut the cherry tomatoes in half and arrange them cut-side down on the other half of the tray.

Drizzle both the chickpeas and tomatoes with olive oil, season generously with salt and black pepper, then place the tray in the oven alongside the aubergines and roast until the tomatoes are softened and the chickpeas are crispy.

STEP 4

When the vegetables and chickpeas are nearly ready, add the garlic & herb flatbreads to the oven and bake for 3–4 minutes, until warmed through, fluffy and lightly crispy in places.

STEP 5

Spread the mezze labneh over the base of each serving plate. Top with the roasted aubergine, cherry tomatoes and crispy chickpeas, then drizzle generously with the herby zhoug and balsamic hot 'honey'. Serve with the warm garlic & herb flatbreads, and enjoy!