Charred Mediterranean Vegetables

Finely dice one of the garlic cloves. Mix the chicken with 1 tbsp of olive oil and the diced garlic. Grate over the zest of ½ the lemon and squeeze on ½ its juice. Finally, mix in the oregano, a pinch of salt and pepper and leave to rest.

Pre-heat your grill to high heat. Slice the aubergine into round discs just under 1cm thick. Remove the core from the pepper and slice it into 4 ‘panels’. Chop the very top and bottom from the courgette and slice lengthways (½cm slices).

Place the chicken under the grill on the highest shelf. Cook for around 5 mins on each side. Tip: The chicken is ready once it is no longer pink in the middle.

Cut your other garlic clove in half and rub it firmly on all your vegetables. Pre-heat a large frying pan on high heat. Using your fingers, rub a little olive oil on each vegetable slice. Space the vegetables out in the pan so that you don’t stew them.

Cook the vegetables for a few mins on each side in a really hot pan, then remove to a plate. Tip: You can use two frying pans if you have them, but make sure you don’t overload the pan or you won’t get a nice charred finish on the vegetables (they’ll go soggy instead).

Very finely chop the dill. LH: Mix the dill with the crème fraîche. Add the juice from your remaining half of lemon and a pinch of salt and pepper.