Step-by-Step Instructions

1. Preheat oven and prepare roasting trays

   5 min

   Preheat the oven to 220°C/200°C fan. Take out two large roasting trays. You'll want enough space to lay the aubergine slices in a single layer, with the cherry tomatoes and chickpeas on the second tray.

   Equipment: oven, roasting trays
   Temperature: 220°C

2. Slice, season, and roast the aubergine

   20 min

   Slice the aubergine into rounds, approximately 8mm thick, and arrange them in a single layer on one of the roasting trays. Drizzle generously with olive oil and season well with salt and black pepper. Place in the oven and roast for 20 minutes.

   Equipment: knife, cutting board, roasting tray, oven

3. Prepare and roast chickpeas and tomatoes

   20 min

   Meanwhile, drain and rinse the chickpeas , then spread them in a single layer over one half of the second roasting tray. Cut the cherry tomatoes in half and arrange them cut-side down on the other half of the tray. Drizzle both the chickpeas and tomatoes with olive oil, season generously with salt and black pepper, then place the tray in the oven alongside the aubergines and roast until the tomatoes are softened and the chickpeas are crispy.

   Equipment: colander, knife, cutting board, roasting tray, oven

4. Bake garlic and herb flatbreads

   4 min

   When the vegetables and chickpeas are nearly ready, add the garlic & herb flatbreads to the oven and bake for 3–4 minutes, until warmed through, fluffy and lightly crispy in places.

   Equipment: oven

5. Plate labneh and serve with flatbreads

   5 min

   Spread the mezze labneh over the base of each serving plate. Top with the roasted aubergine , cherry tomatoes and crispy chickpeas , then drizzle generously with the herby zhoug and balsamic hot 'honey' . Serve with the warm garlic & herb flatbreads , and enjoy!

   Equipment: serving plates