Ingredients
For the aubergine and feta:
2 aubergines, sliced lengthways
2 tbsp olive oil
1 tbsp pine nuts
1 garlic clove, finely diced
1 tbsp finely chopped flatleaf parsley
2 tbsp toasted Japenese panko breadcrumbs
1 tbsp golden raisins
200g/7oz feta cheese, crumbled
1 tsp whole mint leaves, to garnish

For the three bean salad with soft-boiled eggs:
400g/14oz green beans
400g/14oz yellow runner beans
400g/14oz runner beans
3 free-range eggs
3 tbsp olive oil
1 garlic clove, crushed
1 tsp red chilli, sliced
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 lemon, zest only
1 tbsp torn mint leaves
1 tbsp torn parsley leaves
4 spring onions, chopped

For the chickpea salad:
250g/9oz dried chickpeas, soaked overnight
2 tbsp olive oil
pinch chilli
pinch cumin
1 tsp sumac
18 ripe cherry tomatoes, halved
2 spring onions, sliced
1 bunch parsley, finely chopped
1 bunch mint, finely chopped
1 lemon, juice only

For the flatbread:
250g/9oz strong bread flour
½ tsp salt
150ml/5fl oz warm water
5g instant yeast
1 tsp olive oil

To serve
200g/7oz thick yoghurt