Crispy Beef Moussaka Bowl

Heat the oven to 180°C.

Slice the aubergines into 2cm rounds and season generously with salt. Use your hands to toss the slices so they’re evenly coated. Place them in a sieve over a bowl and leave for 15 mins to draw out excess moisture.

Meanwhile, add the ricotta to a bowl. Zest and juice the lemon, and add all the zest and half of the juice to the ricotta. Season with salt and black pepper, give it a good mix, then set aside.

Pick the parsley leaves. Drain and rinse the chickpeas. Chop the cherry tomatoes into chunks and finely slice the red onion. Chuck the parsley, chickpeas, tomatoes and onion into a bowl. Drizzle over a little olive oil, squeeze in the remaining lemon juice and season with salt and pepper. Mix well and leave to sit.

Brush the salt off the aubergines and pat them dry with kitchen paper. Drizzle olive oil over a large baking tray, lay out the aubergine slices, and drizzle with more olive oil. Roast for 30 mins, flipping halfway, until soft and golden. Toss the cooked aubergines through the salad.

Set a large frying pan over a high heat with another drizzle of olive oil. Fry half the beef mince, seasoning with salt and black pepper. Cook until it’s golden and crispy, then transfer to a bowl. Repeat with the remaining mince.

Grate the garlic into the empty pan (add a touch more oil if needed) and cook for 30 seconds. Squeeze in the tomato purée and cook for 1-2 mins until darkened. Return the beef to the pan, stir through the cinnamon and pomegranate molasses, then season to taste.

To serve, spoon the aubergine salad into bowls. Top with crispy beef and dollops of lemony ricotta.