Roasted aubergines and heritage tomatoes

3 aubergines
500g heritage tomatoes
200ml olive oil
4 garlic cloves
30ml apple cider vinegar
1tbsp Dijon mustard
2tsp crushed fennel seeds
100g salt-roasted Valencia almonds
10 basil leaves
Salt
Black pepper

1. Cut half of the tomatoes in quarters and put them in a blender with 30ml of apple cider vinegar, one tablespoon of Dijon mustard and pinch of salt. Mix until the tomatoes are pureed and smooth.

2. Slowly add the olive oil so it emulsifies. Put the dressing in an airtight container and keep in the fridge overnight. (The dressing will stay fresh for at least three days if kept cold.)

1. Cut the aubergines in halves and then into wedges. Put the aubergines on a baking paper-lined oven tray.

2. Toss with 50ml of olive oil and grated garlic. Season with salt, pepper and crushed fennel seeds.

3. Arrange the aubergines in the tray, skin side down, and bake in the oven at 170°C for 30 minutes, until tender and a nice golden-brown colour. The baked aubergines can be stored in the fridge for up to four days.

Slice the rest of the tomatoes and arrange them nicely along with the baked aubergines on a serving tray. Drizzle the dressing on top and sprinkle with chopped almonds. Finish with a few basil leaves, sea salt and some freshly-ground black pepper.

This vegan dish is easy to prepare and delicious on its own as well as served as a side with other summery flavours.