Wash and then pierce the aubergine all over with a skewer

Wrap in tin foil and bake at 200c for 2 hrs

Can also wrap a whole garlic and bake as well for the feta

Rest at room temperature

Char on Japanese Grill and keep warm

Whipped Feta

Place the Feta and Greek yoghurt in thermo mix with Lemon zest, Salt and Pepper, Olive oil and a little Grated Smoked Garlic Blitz until smooth and check the seasoning

Crispy Chickpeas

Drain the chickpeas and place on a baking tray

Drizzle olive oil, Chopped Rosemary and Thyme and season with salt and pepper and the paprika and toss through

Bake on 180d 17-20 minutes until crispy – cool room temperature

Pickled Radishes

Thinly slice the radishes and leave to steep in the vinegar

To plate

Char the Aubergine on the Japanese Grill both sides for 3 minutes each

Spread a thick layer of the Whipped Feta then garnish with the radishes, herbs and flowers

Drizzle a little olive oil and the Rosemary Honey to finish