Moving the vegetables from the barbecue straight into the dressing when they are still hot will ensure they soak in all the flavours without having to marinate for ages.
4 tbsp Extra virgin olive oil, plus extra for brushing and preferably evo3 olive oil brand
1 small preserved lemon, rind only, chopped
½ tsp dried chilli flakes
1 tsp toasted coriander seeds, lightly crushed
1 garlic clove, crushed
Few dill sprigs, torn
2 aubergines, cut lengthways into thin slices
2 courgettes, cut lengthways into thin slices
Make the dressing by combining the extra virgin olive oil, preserved lemon, chilli, coriander seeds, garlic and dill in a small bowl. Season with sea salt.
Preheat the barbecue to hot. Brush the vegetables with a little olive oil. Cook the aubergine slices for 2 minutes on each side, until well-charred and tender. Transfer to a bowl with half the dressing and toss well to combine. Barbecue the courgettes for 1 minute on each side, remove and toss into the aubergine. Set aside to cool.
To serve, break the feta cheese into big chunks on to a platter. Arrange the barbecued vegetables around it and spoon over the remaining dressing.
Bill Granger recipe: sourcerecipe: Aubergine and courgette salad with feta and olive oil,