Instructions: Cut the aubergine across into slices about 1cm thick. Grill untill slightly charred on both sides and transfer to a bowl and cover with clingfilm. If working in batches, make sure to recover the bowl each time. If you can barbecue them, so much the better.

Roughly chop the basil leaves and add these, along with the olive oil, tomatoes and spinach leaves. Peel and mash the garlic withi the 1/2 tsp of salt, whisk into the yoghurt and add this to the aubergine along with the chilli.

Heat a frying pan without any oil and when hot toast the pine nuts until they just begin to colour. Add these to the bowl, toss everything well, squeeze over the juice of the lemon and serve with lots of bread.

Fruit;

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