Wash the aubergines and courgettes well. You can cut them into circles or lengthwise strips, depending on your preference.

Preheat a griddle pan or barbecue until very hot. Grill the aubergine and courgette slices until soft and charred with beautiful grill marks. This should take about 4–6 minutes on each side, depending on thickness.

Once grilled, let the veggies cool slightly before cutting them into strips or cubes. Strips create a lovely ribbon-like texture, while cubes offer more bite.

In a large bowl, combine the grilled vegetables with the chopped sundried tomatoes, pomegranate seeds, crumbled vegan feta, and fresh parsley.

Season generously with salt and black pepper. Drizzle over the extra virgin olive oil and the sweet, tangy balsamic glaze. Toss everything together until well combined and every veggie slice is coated in delicious dressing and serve at room temperature or chilled. The flavours develop even more as it sits.