Rosie Birkett - The Joyful Home Cook

1 large aubergine, cut into 1.5-cm slices

1 tsp sea salt flakes

1 × 400g tin chickpeas, drained

½ head of broccoli, broken into florets, including leaves

3 tbsp rapeseed, olive or vegetable oil

pinch of dried chilli flakes

1 tsp smoked sweet paprika

handful of flat-leaf parsley leaves

handful of dill fronds

handful of mint leaves

1 tsp sumac

150g Labneh (see here)

sea salt and freshly ground black pepper

For the dressing

20g preserved lemon, deseeded (shop-bought or (see here))

1 tbsp lemon juice

4 tbsp water

2 tbsp olive oil

1 tsp honey

1 tsp salt

1 garlic clove

½ tsp cumin seeds or ground cumin

1 tbsp good-quality tahini

To serve

1 tbsp Fermented Turnips (see here), drained

1 tbsp Pink Pickled Onions (see here), drained

1 tbsp Fermented Green Chillies (see here), drained

2 toasted pitta breads

1 Place the aubergine slices in a sieve over the sink or a bowl and scatter the sea salt all over. Leave it to sit and drain the moisture from the aubergine for about 30 minutes.

2 Preheat the oven to 200°C/180°C fan/gas 6. Dry the chickpeas with a clean tea towel and tip them into a roasting tray. Add the broccoli, broccoli leaves, 1 tablespoon of the oil, chilli flakes, smoked paprika and some salt and pepper and toss together. Roast in the oven for 25–30 minutes, until the chickpeas are really crispy and the broccoli is crispy at the edges but tender when cut into.

3 Meanwhile, wipe off any excess water from the aubergine with kitchen paper, then heat the remaining 2 tablespoons of oil in a heavy-based frying pan or skillet over a medium-high heat. Once the oil is shimmering hot, add the aubergine slices and fry for 4–5 minutes on each side, until nicely browned on the outside and squishy in the middle. You may need to add a little more oil as you go. Transfer to a plate lined with kitchen paper and set aside.

4 To make the dressing, put all the ingredients into the bowl of a food processor and blitz until you have a loose but emulsified dressing.

5 Toss the roasted chickpeas and broccoli in a bowl with half the fresh herbs and the sumac. Season with salt and pepper and coat with a little of the dressing. Spread the labneh over a serving platter and top with the salad, then strew the fried aubergine, remaining herbs and ferments over the top. Serve with fluffy toasted pitta and the dressing on the side.

Burrata and roast root rave salad

with harissa and walnut salsa

Serves 4 as a starter, 6 as a side

This is a showstopper of a salad, perfect as a sharing platter and a great way to make a fuss of the meat-free people in your life. People always swoon for burrata, and here it lends its bursting creamy splendour to a medley of root veg, roasted until tender and caramelised and piled atop mounds of fregola (a spherical, toasted Sardinian pasta) and lentils. With a punchy salsa to spoon over the whole lot, and the burrata to tear into, it’s an all-star line up of spice, sweetness and umami. If you’re making it for veggies, sub the anchovies for capers or black olives.

150g puy lentils

200g fregola or giant couscous

2 large beetroots, scrubbed

olive oil, for drizzling

300g organic carrots, scrubbed and halved lengthways

100g parsnips, scrubbed and halved lengthways

4 banana shallots, peeled and halved lengthways

4 slices of Preserved Orange (see here) or zest of 1 orange

1 tsp cumin seeds

1 tsp coriander seeds

pinch of dried chilli flakes

1 tbsp honey or maple syrup

leaves of 3 heads of chicory

2 large burrata

handful of parsley and coriander

sea salt and black pepper

For the pickled beetroot

100ml cider vinegar

5g sea salt

30g caster sugar

½ tsp each fennel seeds, mustard seeds and coriander seeds

½ cinnamon stick

2 candy-striped beetroots, peeled and thinly sliced

½ red chilli, thinly sliced (optional)

For the walnut salsa

50g walnuts

40g tinned anchovy fillets

1 tbsp rose harissa (I love the Belazu one)

1 tbsp flat-leaf parsley leaves

1 tbsp coriander leaves

1 tbsp orange juice

1 tbsp lemon juice

100ml olive oil

1 Cook the lentils in salted water, according to packet instructions, and the fregola separately (also in salted water) until al dente, drain both and transfer to a bowl. Pour in 1 teaspoon of olive oil and fork it through so that they don’t stick together.

2 Now pickle the beetroot. Combine the vinegar, 100ml water, salt, sugar and spices (except the chilli) in a non-reactive pan and bring to the boil. Place the beetroot slices and chilli (if using) in a clean heatproof jar or jug and pour over the pickling liquor. Leave to steep.

3 Preheat the oven to 200°C/180°C fan/gas 6. Take a piece of foil big enough to wrap the beetroots and place the whole beetroots on it. Drizzle with a little olive oil and season. Wrap the beetroot in the foil, leaving a little air between them, and place on a baking tray. In a roasting tray, combine the carrots, parsnips, shallots and preserved orange or zest, pour over a little olive oil to coat, then scatter over the spices and drizzle over the honey or maple syrup. Season well with salt, give everything a good toss, then put that tray and the foiled beetroot tray in the oven, with the beetroot tray on the top rack.

4 Check the parsnips and carrots after 35 minutes. They should be browned and tender with crispy edges, but not dry, while the shallots should be nicely caramelised and sticky. When done, remove the tray from the oven. Roast the beetroots for 1 hour in total, until they are tender all the way through (use a skewer to check). Remove from the oven and leave until cool enough to handle, then use some kitchen paper or the back of a spoon to peel away the skin, and slice them into wedges.

5 To make the salsa, blitz the walnuts in a food processor briefly until coarsely chopped, then add the anchovies, harissa and herbs and blitz again to combine. Add the the orange juice, lemon juice and the olive oil. Blitz again, then taste and season with salt to taste.

6 To assemble the salad, add the chicory and herbs to the bowl of lentils and fregola, season with salt and pepper and add a splash of the beetroot pickling liquor and a little olive oil. Toss to coat, then arrange on a sharing platter. Top with the roast beetroots, carrots, shallots, parsnips and burrata, then dress with the salsa. Drain the beetroot from the pickling juice (reserving the juice for another use, see Rhubarb Poaching Liquor Roast Parsnips here). Scatter over the pickled beetroot and serve with extra salsa on the side.

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