Golden aubergine with purple sprouting broccoli, honey baked feta & preserved lemon dressing

Preheat the oven to 220ºC, gas mark 7. Put the feta into a small ovenproof dish and scatter with the thyme leaves, fennel seeds, lemon zest and chilli flakes. Mix the lemon juice, honey and olive oil together, pour over the cheese and scatter on the thyme sprigs. Bake for 20-25 minutes, basting with the oil and honey mixture occasionally. The feta should be golden and soft, but not spreading out like melting mozzarella. Scatter over the sumac.

Cook the aubergine while the cheese is baking. Lightly brush the aubergine slices with about half the oil on each side, then cook in a hot frying pan – it’s quicker to use two pans at the same time – working in batches. They should be golden and tender. Season as you go and add more oil as you need it. Set aside on a large serving plate.

Blanch the purple sprouting broccoli in boiling water for 3 minutes, then remove using a slotted spoon. Pat dry and put in a bowl with the remaining oil and some seasoning. Toss, reheat 1 frying pan and cook the broccoli until slightly scorched. Add to the plate with the aubergines. Squeeze some lemon juice over the top and drizzle with the extra virgin olive oil. The vegetables will suck up these flavours. Serve with the vegetables at room temperature if you like, but the feta should be warm. Either way, break up the cheese, distribute it and pour any cooking juices over the top.

For the dressing, mix together the preserved lemons, some seasoning, the extra virgin olive oil, balsamic condiment and the lemon juice. Spoon over the vegetables. Scatter on the pomegranate seeds and pistachios, then serve.