Simon Rimmer's aubergine salad recipe

• 2 Aubergines, cut into wedges, then griddled
• 0.5 Bulb fennel
• 1 Orange, segmented and another zested and juiced
• 50 ml (1.8fl oz) Sherry vinegar
• 175 ml (6.2fl oz) Olive oil
• 1 tbsp Chopped tarragon
• 1 tbsp Hot pepper sauce
• 1 Bunch small watercress
• 2 Naan breads cut into 6 x 100mm circles
• 1 tsp Vegetable oil to griddle

1. Shave the fennel on a mandolin, then mix in a bowl with orange segments, juice and zest, vinegar, hot pepper sauce, olive oil and season well.
2. Add the tarragon and stir well.
3. Rub the aubergine wedges all over with 2-3 tablespoons of the vegetable oil.
4. Heat a griddle pan over a medium heat.
5. When the pan is hot, add the aubergine wedges and grill for 1-1 1/2 minutes on each side, or until golden-brown griddle marks appear on both sides and the aubergine is tender.
6. Set aside on a warm plate.
7. Brush naan with oil and griddle on each side.
8. To serve - toss the watercress and aubergines in dressing, then spoon on top of the bread.

aubergines, fennel, orange, sherry vinegar, olive oil, tarragon, pepper sauce, watercress, circles, vegetable oil

Taken from www.lovefood.com/guide/recipes/11799/simon-rimmers-aubergine-tabasco-salad (may not work)