Red pepper, aubergine and crispy chickpea salad

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Put the yogurt in a sieve lined with muslin or a clean J-cloth and set aside to drain for 30 minutes until thickened (see Know-how).
2. Put the peppers and aubergines in a bowl, add 4 tbsp of the oil, season with salt and pepper and mix well.
3. Heat a griddle pan and, once hot, cook the peppers on a high heat for 5 minutes on each side until well charred and starting to soften. Transfer to a bowl and cover with a tea towel so the peppers steam lightly. Set aside until cooled.Cook the aubergine slices in the same way for 4-5 minutes on each side until soft and golden. Set aside to cool with the peppers, then chop the aubergine slices into quarters and thinly slice the peppers.
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4. Meanwhile, put the chickpeas on a baking tray lined with baking paper. Add the lemon zest, paprika, the rest of the oil and a little salt and pepper. Stir, then roast for 20-25 minutes.
5. Whisk the dressing ingredients in a bowl until smooth. Season to taste.
6. To serve, toss the roasted veg and chickpeas with the rocket, herbs and most of the dressing on a platter or in a bowl. Dot with the labneh, then drizzle with the rest of the dressing.