a) Preheat your oven to 220°C.
b) Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces.
c) Pop the aubergine and tomatoes on a large baking tray and drizzle with oil and the balsamic vinegar.
d) Season with salt and pepper, toss to coat then spread out and roast until soft and golden, 15-18 mins. Turn halfway through cooking.

a) Meanwhile, tear the ciabatta into roughly 2cm chunks and pop on another baking tray. Drizzle with oil and season with salt and pepper.
b) Bake on the middle shelf of the oven until golden, 6-8 mins, and remove once cooked.
c) Meanwhile, peel and grate the garlic (or use a garlic press).
d) Drain and rinse the lentils in a sieve.

a) Heat a medium frying pan on medium heat (no oil).
b) Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
c) Transfer the toasted flaked almonds into a bowl to cool down.

a) Pop the now empty frying pan back on medium-high heat with a drizzle of oil.
b) Add the garlic and fry for 1 min.
c) Add the lentils to the pan and stir together until piping hot, 1-2 mins.
d) Season to taste with salt and pepper and remove from the heat.

a) Meanwhile, combine the red wine vinegar, sundried tomato paste and sugar (see ingredients for amount) in a large bowl along with a drizzle of oil.
b) Season with salt and pepper.
c) When ready, pop the lentils, roasted aubergine and tomatoes into the bowl with the dressing. Toss to coat and allow to sit for a min to absorb the flavours.

a) Just before serving, mix in the rocket and croutons, then divide the salad between your bowls.
b) Crumble the Greek style salad cheese over the top.
c) Dollop the Greek yoghurt.
d) Scatter over the toasted flaked almonds. Enjoy!