Iceberg With Smoky Aubergine

Ingredients

• 1 small head of iceberg lettuce
• 60ml of olive oil
• 25g Parmesan
• 45g breakfast radishes
• 2 small avocados
• 5g chives, salt and black pepper
• AUBERGINE CREAM
• 2 tbsp lemon juice, 1 garlic clove
• 50g Greek-style yoghurt 2 tbsp Dijon mustard
• 60g almonds
• 100g sourdough
• 50g pumpkin seeds
• Half tbsp urfa chilli flakes

Instructions

• First, make the aubergine cream. Place a well-greased griddle pan on a high heat and ventilate your kitchen. Pierce the aubergines seven or eight times all over and, once the griddle is smoking, grill them, turning two or three times until the outsides have completely charred and the insides have softened (40-50 minutes). Transfer a sieve set over a bowl and, once cool enough to handle, remove the flesh, discarding the stem and the charred skin. Measure the 200g of aubergine flesh, reserving any extra for another use. Transfer to a food processor along with the remaining ingredients, ½ teaspoon of salt and a good grind of black pepper, and blitz until completely smooth. Set aside until needed.
• Meanwhile make the crunchy bits. Put the oil into a large frying pan on a medium-high heat, then add the almonds and cook, stirring often for about 2 minutes. Add the breadcrumbs, pumpkin seeds and ¼ teaspoon of salt and cook for 5 minutes more, stirring continuously, until golden. Add the chilli flakes and cook for another 30 seconds. Transfer to a tray and leave to cool completely.
• To assemble, arrange the iceberg wedges on a large platter. Drizzle with 2 tablespoons of oil and a sprinkle of salt and pepper. Spoon over the aubergine cream, followed by Parmesan, radish and avocado. Sprinkle lightly with salt and pepper again and drizzle with the remaining 2 tablespoons of olive oil. Top with the chives and a generous amount of crunchy topping, serving any extra alongside.