Aubergine Parmigiana Salad

Heat the oven to 220°C. Slice the aubergines in half lengthways, then slice each half into 3 long wedges and put them all on a baking sheet. Sprinkle with salt. Wrap the garlic bulb in foil and snuggle onto the same tray. Roast for 45 mins, until the aubergine is charred and collapsing.

Meanwhile, blitz the sourdough to the size of chunky breadcrumbs. Heat 2 tbsp olive oil in a large frying pan over a medium high heat, add the breadcrumbs and fry, stirring, for 6-8 mins, until golden. Finely grate the parmesan over the breadcrumbs for the last minute and toss well, coating and letting the parmesan melt. Tip into a bowl.

Meanwhile, whisk 3 tbsp olive oil with the oregano and a pinch of salt and pepper. Add the charred aubergine wedges to the oil and toss.

To make the dressing, grate the plum tomatoes, discarding the skin. Add the grated tomato to a blender along with 3 tbsp olive oil, the mustard and lemon juice, plus seasoning. Squeeze the roasted garlic flesh from the bulb and into the blender, then blitz until smooth. Season with salt and pepper.

Drain and slice the mozzarella and slice the beef tomatoes. Season both with salt. Place the aubergine and sliced tomatoes onto a big platter, then snuggle the mozzarella around it. Season with salt, then drizzle over the tomato dressing. Scatter the parmesan breadcrumbs on top and finish with basil, an extra drizzle of olive oil and a crack of black pepper.