Mediterranean Style Veg and Chorizo Pasta Salad

Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper, then scatter over half the Italian style herbs. Toss to coat, then spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

Meanwhile, pop the onion, pepper and tomatoes onto another baking tray. Drizzle with oil, season with salt and pepper, then scatter over the remaining Italian style herbs. Toss to coat, then spread out in a single layer.

When the aubergine has 15 mins left, roast on the middle shelf for the remaining time.

When your pan of water is boiling, add the penne and bring back to the boil.

Cook until tender, 12 mins.

Meanwhile, heat a medium frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it releases its oils, 1-2 mins.

Carefully add the red wine vinegar to the pan and bring to a simmer, then transfer everything into a large bowl.

Mix in the olive oil for the dressing (see pantry for amount) and season with salt and pepper.

Once the pasta is cooked, drain in a colander, then add to the bowl of chorizo dressing. Mix well to coat.

Stir through the roasted pepper, tomato and onion, then add half the roasted aubergine and half the parsley.

Crumble in half the Greek style salad cheese, gently stir together, then taste and season with salt and pepper.