Yotam’s take on the first of the new season’s veg: garlicky spring greens in a tahini dressing, aubergine halloumi-stuffed tortillas, and a layered bean and bread pudding
120ml apple juice
Line a large 30x40cm roasting tray with parchment paper. Put the aubergine on the tray with a tablespoon of olive oil and half-teaspoon of salt, and toss well to coat. Roast for 30 minutes, until soft and browned, then set aside. Stir in the ground cumin and fennel, garlic, pine nuts, chopped chillies and a good grind of pepper, and cook for 10 minutes more, until fragrant. Finally, add the cooked aubergine, cider vinegar and an eighth of a teaspoon of salt, and stir well. Transfer to a large bowl and leave to cool for 15 minutes. Once cool, stir in 30g halloumi and set aside.
Fill a medium saucepan with the sunflower oil and put on a medium-high heat. Test the oil is ready by dipping in a tortilla; it should sizzle immediately. Using tongs, individually submerge the tortillas briefly in the oil to soften, and drain on absorbent kitchen paper. Don’t leave them in the oil for longer, or they will start to fry and go brittle. Take the oil off the heat and set aside for later.
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