Ingredients.

4 aubergines, small-ish ones work better (but not the mini variety!)

250-300g thick Greek yoghurt, Faje or similar (avoid ‘Greek-style’ or ‘natural’ yoghurt)

1-2 cloves garlic

2 spring onions

20g parsley, thicker stalks removed

30g butter

2 tbsp harissa paste, I like this Belazu one

500-600g small variety potatoes, jersey royals, baby potatoes and new potatoes all work well

200g fine green beans

75g feta cheese, opt for an aged variety for extra flavour if you can

20g/2 tbsp flaked or chopped almonds

2 whole lemons

About 3 tbsp olive oil

Salt & Pepper, to taste

Equipment.

sharp knife & chopping board

large oven dish with lid/covered with tin foil (big enough for 4 aubergines side-by-side)

large saucepan with lid

small frying pan

large sieve/colander

2 medium bowls for mixing

pair of tongs

Method.

1. Pre-heat oven to 250c, and fill and boil the kettle

   2.     Place the aubergines side-by-side in an oven-proof dish and pierce them all over. Drizzle with oil & sprinkle with salt, rubbing it in with your hands. Cover tightly with foil and place in the oven. Set the oven timer for 30mins

   3.     Prepare the potatoes by washing them and cutting any larger ones in half so they’re all roughly the same size. Cover with salted boiling water and set another timer for 12mins

   4.     Prepare the green beans by washing them, trimming any unwanted ends off, and cutting them into thirds so they are roughly 1inch long. Set the beans aside for now

   5.     Finely chop the garlic, spring onions and half the parsley (approx. 10g). Stir this all into the yoghurt until fully combined, and season well. Set aside

   6.     After the 12min timer goes off, test the potatoes and if they are nearly cooked, add the green beans and set another timer for 3mins. After 3mins, check again, then drain the beans & potatoes and leave to cool in a colander/sieve

   7.     Place a frying pan onto a high heat and add the almonds. Keep moving the almonds around in the pan until lightly and evenly toasted. Be careful not to burn them. Remove immediately and set aside

   8.     Cut the lemons into quarters and place in the frying pan, this time with a splash of oil. Turn the heat right up to char the lemons on each cut side, then remove from heat and set aside

   9.     Once the potatoes have cooled a little, transfer to a mixing bowl and dress with a good glug of olive oil, a generous sprinkle of salt, and the juice of half the charred lemons. Add the toasted nuts and crumble in half the feta, and toss thoroughly to combine

   10.  When the oven timer goes off after 30mins, check the aubergines and remove the foil. Put them back in the oven for another 10mins or until soft throughout

   11.  Spread a few tbsp of the yoghurt mix onto a large serving dish or tray

   12.  To make the harissa butter sauce, melt the butter and harissa paste in a saucepan over a medium heat

   13.  Place the cooked aubergines onto the serving dish (on top of the yoghurt). Cut through the centre of each aubergine with a sharp knife and open them up a little like a jacket potato. Spoon in the harissa butter and top with the remaining yoghurt mix. Drizzle over any remaining harissa butter to serve

   14.  Transfer the potato salad to a serving dish and garnish with the remaining feta and charred lemon pieces. Enjoy!