Heat the oven to 200°C. Put the chicken legs onto a baking tray and drizzle with olive oil. Season generously with mixed herbs, salt and pepper. Roast for 45-50 mins until golden and cooked through.

Meanwhile, char the aubergines over a gas hob flame or under the grill. As the aubergines begin to cook, the skin will start to blacken. Once the skin is completely charred and black, remove the aubergines and put them into a bowl. Cover. As they cool, the skin will loosen, allowing you to peel the charred skin easily from the aubergine.

Peel the garlic and pick the thyme leaves, discarding the stalks. Blitz the aubergine flesh in a blender with the thyme leaves, garlic and 45ml olive oil. Taste and season with salt, pepper and lemon juice. Put in the fridge to cool.

Drain and thinly slice the roasted peppers, then set aside. Trim, peel and thinly slice the red onion, pick the parsley leaves and finely chop the stalks. Put the onion and herbs into a bowl of ice water to keep crisp. Before serving, drain the herb mixture and toss through the peppers, rocket, balsamic vinegar and the remaining oil. Season with salt and pepper.

Share the chicken between plates and serve with the aubergine caviar and salad.