Sabich

• tomatoes↗2

  diced

• cucumber↗½ small

  diced

• spring onions↗2

  chopped

• olive oil↗1½ tbsp tbsp

  plus extra for frying

• lemon juice↗squeeze of
• aubergines↗2

  trimmed and sliced into 1cm rounds

• pitta breads4
• medium hard-boiled eggs4

  peeled and sliced

• hummus200g g
• radishes↗150g g

  trimmed and halved if large

• carrots↗250g g

  cut into slices on the diagonal

• shallots↗4

  finely sliced

• small cauliflower↗250g g

  florets

• white wine or cider vinegar↗500ml ml
• granulated sugar↗3½ tbsp tbsp
• sea salt↗¾ tbsp

  flakes

• yellow mustard seeds1 tsp
• caraway seeds2 tsp
• black peppercorns↗1 tsp

  bruised

• coriander seeds↗½ tbsp

  bruised

• olive oil↗1 tbsp
• garlic cloves↗3

  chopped

• red chilli↗1

  halved, deseeded and chopped

• black mustard seeds1 tsp
• turmeric↗1 tsp
• fenugreek seeds½ tsp
• cayenne pepper↗pinch
• firm mangoes↗2

  peeled and flesh chopped (about 375g)

• white wine vinegar↗50ml
• light brown soft sugar↗1 tbsp
• lime juice↗squeeze of
• tahini↗100g

Step-by-step instructions

1. 1

   To make the pickles, put all the veg in a sterilised 1-litre jar. Put the vinegar, sugar, salt and spices in a pan with 400ml water and bring to the boil. Leave to cool, then pour over the veg. Seal and leave to pickle at room temperature for 48 hrs. Will keep in the fridge for up to four weeks.

2. 2

   To make the amba sauce, heat the oil in a pan set over a medium heat, then cook the garlic and chilli until just soft. Tip in the spices and cook for 1 min, add the mango and stir to coat, then add the vinegar, sugar and 100ml water. Cover and simmer for 10-15 mins until the mango is soft. Season to taste and squeeze over the lime juice. Will keep in the fridge for up to one week.

3. 3

   For the tahini sauce, combine the ingredients with 80ml water and season to taste. It should be the consistency of double cream.

4. 4

   Toss the tomatoes, cucumber and spring onions with the oil, season and squeeze over the lemon juice.

5. 5

   Heat some olive oil in a frying pan over a medium-high heat and cook the aubergines in batches for 5-8 mins on each side until just golden. Season, then reduce the heat and continue to cook until soft.

6. 6

   Toast and split open the pittas, then stuff with the aubergine slices, eggs, hummus, salad, pickles and amba sauce. Drizzle over the tahini sauce to serve.