2–3 aubergines, sliced into 1cm (½in) rounds

2–3 courgettes, cut into 1cm (½in) rounds

3 tbsp extra-virgin olive oil

2 garlic cloves, bashed

2 small cos or little gem lettuces

Sea salt and freshly ground black pepper

For the toasted seeds

2 tbsp pumpkin seeds

2 tbsp sunflower seeds

2 tsp cumin seeds

½ tbsp extra-virgin olive oil

½ tsp unrefined caster sugar

Good pinch of sea salt

For the dressing

2 tbsp tahini

½ garlic clove, crushed or grated

Juice and finely grated zest of 1 lemon

2 tbsp natural yoghurt

2 tsp runny honey

3 tbsp extra-virgin olive oil

Heat the oven to 180°C/160°C fan/350°F/gas mark 4. Place the aubergines and courgettes in a bowl and trickle over the olive oil. Season well and add the bashed garlic. Toss the whole lot together, then lay the vegetable slices out over a large baking tray (or two trays, if necessary) in a single layer. Cook for 35 minutes, turning once halfway through cooking, until the vegetables are soft and beginning to crisp around the edges. Remove from the oven and allow to cool a little.

Meanwhile, make the toasted seeds. Place a small frying pan over a medium heat. Add the seeds, oil, sugar and salt and cook for 2–3 minutes, tossing everything together as the seeds toast, until they are fragrant and beginning to pop a little. Set aside to cool.

Make the dressing. Put the tahini in a small bowl with the garlic, lemon juice and zest, yoghurt, honey and oil. Whisk with a fork until thick and creamy. If the dressing is too thick, add a little dash of cold water to loosen.

Finish the salad. Cut the base from each lettuce and discard any damaged outer leaves in the compost. Separate the leaves, wash them and spin dry. Arrange the leaves over a large platter, top with the roasted aubergines and courgettes, then spoon over the dressing and finish with a scattering of the toasted seeds.