Heat the oven to 180C.

Put the aubergine on a roasting tray with just a sprinkle of salt. Wrap the bulb of garlic in tin foil and put on the tray with the aubergine. Roast for 25-30 minutes until the aubergine is soft and almost falling apart.

Tumble the carlin peas onto a baking tray in a single layer and pat dry with a clean tea towel. Toss with olive oil a pinch of salt and roast for 25-30 minutes or until super crispy.

To make the chimichurri, combine the herbs, chilli, garlic, lemon juice, vinegar and olive oil in a bowl and mix well to combine. Set aside.

For the glaze: in a small bowl, mix the cumin, coriander and honey. Add a splash of oil to loosen if necessary. Once the aubergine is out of the oven and has cooled slightly, smother the aubergine in this glaze.

Squeeze the soft roasted garlic into a bowl with the greek yoghurt and lemon juice. Season to taste and set aside in the fridge. You could blitz this in a blender if the garlic is too chunky for your liking.

Using the back of a spoon, spread the garlicky yogurt to cover the base of a serving platter. Put the aubergine on top, sprinkle over the crispy peas and drizzle over the chimichurri. Garnish with mint and coriander leaves.