The Sandbox Breakout

Ingredients

• 2 aubergines
• 2 courgettes
• 250 g cherry tomatoes (mixed red/yellow)
• 1 red onion
• 2 red chilies
• 1 lemon
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• 100 g feta
• handful flat-leaf parsley
• salt and pepper

Method

1. Slice the aubergines and courgettes into long thin strips using a mandoline or cheese slicer.
2. Brush the strips with 2 tbsp olive oil and grill on both sides until soft with grill marks.
3. Arrange the aubergine and courgette strips on a large platter in a square shape, creating a raised border: this is the sandbox.
4. Halve the cherry tomatoes. Slice the red onion into thin rings. Slice the red chilies into thin rings, removing seeds for less heat if desired.
5. Mix tomatoes, onion, chili, 2 tbsp olive oil, juice of 1 lemon, white wine vinegar, salt and pepper in a bowl.
6. Pile the tomato mixture in the center of the sandbox so it visibly spills over the vegetable border.
7. Crumble the feta over the tomatoes and garnish with parsley.
8. Serve immediately, so the salad is fresh and the grilled vegetables are still warm.

Serving notes

• Let the tomato mixture visibly 'break out' over the vegetable border for the sandbox effect.
• Serve on a square platter for extra recognition.