Baharat Roasted Butternut and Aubergine on Flatbreads

Pop the aubergine and butternut onto a large roasting tray, drizzle with oil and sprinkle over the baharat. Season with salt and pepper. Toss to coat, then arrange in a single layer. TIP: You might need to use two roasting trays, you want everything nicely spaced out. Roast until golden brown and cooked through, 30-35 mins, turning halfway through.

Halve, peel and cut the red onion into 2cm wide wedges. When you turn the roasting vegetables, add the onion wedges and stir through. Return to the oven for the remaining cooking time.

Meanwhile, crumble the feta into small chunks. Pop the flatbreads onto a baking tray and drizzle with olive oil.

About 5 minutes before the vegetables are done, add the fig jam to the roasted vegetables and mix well to coat all the veggies. Return to the oven with the flatbreads on the middle shelf for a further 5 mins.