Mushroom, Aubergine and Cheese Burgers

Slice the aubergine into 1cm rounds and trim the stems off the mushrooms if discoloured. Arrange these veggies on a baking tray with the mushroom stems facing down and roast for 15 mins.

Meanwhile, make the salad. Slice the lettuce horizontally into 4cm strips and peel and finely slice the red onion into half moons. Add to a large bowl and top with the olives. Tip: To slice the onion into half moons, cut down the middle, through the core and peel off the papery layers. Put the onion cut side down and trim off the papery tip. Using the root end to hold onto, slice the onion as thinly as possible.

Remove the vegetables from the oven, turn over and coat in about half of the balsamic marinade you made earlier. Return to the oven and roast for a further 10 mins. Remove from the oven and drizzle over another quarter of the marinade.

Cut the brie into ½cm slices. In two piles, layer the aubergine slices, portobello mushrooms and slices of brie. Halve the wholemeal baps and add to the baking tray. Return the whole thing to the oven for 1-2 mins to warm through and melt the cheese.