Pizza Salad

1: Preheat the oven to 200°C fan.

2: Dice the aubergine and toss in 1 tsp oil. Lay onto a baking tray and add 2 tbsp water. Place into the oven for 15-20 minutes, mixing occasionally until golden.

3: Tip the cherry tomatoes into another baking tray, add smashed garlic cloves, oregano, olive oil, and salt. Roast for 15-20 minutes until sticky.

4: Dice the sourdough into croutons, drizzle over 2 tsp sun-dried tomato oil, add 1/2 tsp garlic and herb seasoning and parmesan. Toss and season with salt. Bake for 5 minutes.

5: Remove garlic cloves from the tomato tray. Toss warm tomatoes with torn basil and mozzarella to let them melt.

6: Mix the yoghurt with 2 tbsp caper brine, 1/2 tsp garlic and herb seasoning. Season with salt and pepper.

7: In a large bowl, mix rocket, roasted aubergine, warm tomato and mozzarella mix, along with the croutons. Drizzle with the garlic and herb dressing and serve.