Ingredients

• 2 aubergines
• sliced lengthways
• 2 tbsp olive oil
• 1 tbsp pine nuts
• 1 garlic clove
• finely diced
• 1 tbsp finely chopped flatleaf parsley
• 2 tbsp toasted Japenese panko breadcrumbs
• 1 tbsp golden raisins
• 200g/7oz feta cheese
• crumbled
• 1 tsp whole mint leaves
• to garnish
• 400g/14oz green beans
• 400g/14oz yellow runner beans
• 400g/14oz runner beans
• 3 free-range eggs
• 3 tbsp olive oil
• 1 garlic clove
• crushed
• 1 tsp red chilli
• sliced
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 lemon
• zest only
• 1 tbsp torn mint leaves
• 1 tbsp torn parsley leaves
• 4 spring onions
• chopped
• 250g/9oz dried chickpeas
• soaked overnight
• 2 tbsp olive oil
• pinch chilli
• pinch cumin
• 1 tsp sumac
• 18 ripe cherry tomatoes
• halved
• 2 spring onions
• sliced
• 1 bunch parsley
• finely chopped
• 1 bunch mint
• finely chopped
• 1 lemon
• juice only
• 250g/9oz strong bread flour
• ½ tsp salt
• 150ml/5fl oz warm water
• 5g instant yeast
• 1 tsp olive oil
• 200g/7oz thick yoghurt

Directions

• For the aubergine and feta
• preheat the oven to 200C/400F/Gas 6.
• Drizzle the oil over the aubergine and heat a grill pan. Place the aubergines on the grill pan and cook each side for two minutes
• then transfer to the oven for four minutes.
• Heat a dry frying pan and dry fry the pine nuts.
• Heat a clean pan
• add the olive oil and gently fry the garlic
• parsley and breadcrumbs. Add the pine nuts and golden raisins and cook for a further two minutes.
• Pour the breadcrumb mixture over the aubergines and top with the crumbled feta and mint leaves.
• For the three bean salad with soft-boiled egg. Add the green beans to a pan of boiling water. A minute later
• add the yellow and runner beans. Boil them until cooked to your liking
• then drain and refresh them in cold water
• then drain again and set aside.
• In another pan of boiling water
• cook the eggs for five minutes so that they are soft-boiled. Leave until cool enough to handle then peel them and leave to one side.
• Heat a small frying pan and add a tablespoon of olive oil. Once hot
• add the garlic and chilli and cook for one minute.
• Place the beans in a large glass bowl and finish with the rest of the olive oil
• and the vinegar
• mustard and lemon zest.
• Add the herbs and spring onions. Serve with the soft-boiled eggs halved on top.
• For the chickpea salad
• drain the soaked chickpeas. In pan of clean water
• boil them for 10-15 minutes
• or until cooked. Drain well.
• Heat the oil in a frying pan and gently fry the chilli
• cumin and sumac. Add the spices and cook until aromatic
• then add the chickpeas.
• Fry for a few minutes
• then combine with the other chopped ingredients and the lemon juice.
• For the flatbread
• place the flour and salt in a free-standing mixer with a dough hook attachment and dissolve the yeast in a little water.
• Add the oil to the flour
• along with the salt and yeast and mix with the dough hook
• kneading for five minutes. Tip the dough into a bowl
• cover loosely and leave to prove until doubled in size (about 30-60 minutes).
• To cook the flatbread
• heat a cast iron pan. Divide the dough into balls and roll out to about the thickness of a pound coin. Lay them on the hot pan in batches and cook for a couple of minutes on each side
• or until all the raw dough has cooked and the bread has bubbled up and is crisp and coloured.
• To serve
• place the mezze in separate bowls or a large platter and serve with the flatbread and thick yoghurt.