Organic Salad with Roasted Vegetables, Salad Leaves and Cheese 

• 1-2 aubergines
• 8 unpeeled garlic cloves
• 3 tablesp.olive oil
• 2 red peppers, halved and deseeded
• 2 tablesp. balsamic vinegar
• 4 scallions, finely sliced
• 8-10 black olives
• Salt and black pepper
• Salad leaves, generous handful per person
• 200g cheese

Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender - this will take approximately 20 minutes.

Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.

Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.