Recipe of the week: Pan

You are in for a treat with this Moroccan-inspired saladthat is bothrefreshing and smoky,andperfect for a Summers day al fresco lunch. Using the freshest ingredients, and with a bit of imagination, you can picture yourself eating it overlooking the bustling Djemaa-el-Fna square in Marrakech. Serves 6. Enjoy!

Ingredients

3 aubergines
2 small fennel bulbs
3 blood oranges (segmented)
1 navel orange zest and segments
35g coriander
100ml olive oil
30ml orange blossom water
15g ground ginger
Salt and pepper to taste

Directions

1. Cut aubergines widthways and into wedges (roughly 16 wedges from each eggplant).

2. Heat a heavy based frying pan until it is very hot, and add the aubergine and caramelise.

3. As soon as the aubergine has caramelised, add a little olive oil (approximately 40ml) and season with salt and pepper. Keep warm.

4. Cut the fennel into quarters. Remove the core then finely slice into thin strips.

5. Place the frying pan back on the heat and add the fennel until it starts to colour.

6. Add 40ml of olive oil and the ground ginger and cook for 2 minutes.

7. Keeping the fennel moving in the pan, add the orange blossom water, season with salt and pepper and remove from the heat.

8. Zest the navel orange over the aubergine so that it catches the natural oils from the orange.

9. Segment the blood oranges and the navel orange and keep the remaining juice from the pith.

10. Roughly chop the coriander.

11. To assemble: layer the aubergine, fennel, and orange segment, as well as half of the chopped coriander. Gently mix together.

12. Mix the remaining olive oil and orange juice together to make a dressing, season and then drizzle over the top. Finish by scattering the remaining coriander on the top.