Spicy aubergine salad

This beautiful, colourful salad is great for the spring and summer and goes amazingly well with barbecues. It's super simple, but really impressive and packs a punch. 

Full recipe below video

2 Aubergines, diced into roughly 1 inch (2.5cm) pieces

2 red onions, sliced

3 mild chillies, sliced (it's worth tasting a small piece to check the heat!)

Half bunch of coriander, shredded

1 tsp whole or ground cumin (whole cumin gives a nice texture)

About 2 tbsp olive oil

About 10 cherry tomatoes cut in half 

sea salt to taste

- Mix the aubergine, onion, chilli, cumin, salt and about 1 tbsp olive oil. Roast at 230C until all is soft and charred. This will take between 20 minutes and half an hour depending on your oven. 

- Allow to cool slightly. 

- Mix in the tomatoes, coriander and the rest of the olive oil and it's ready to serve. 

- It's at it's finest while still slightly warm, but keeps well for a few days in the fridge.