Roast aubergines, herb labne and toasted bread

Trim the spring onions, snipping off the roots and removing any very dark, tough leaves. Warm a griddle over a moderately high heat. Brush the spring onions with a little oil, place on the griddle in a single layer and let them cook for 7-8 minutes until tender. Turn them and let the other side colour to a patchy, honey brown. If you let them darken too much they'll be bitter. Take off the heat and set aside. Don't wash the pan, you'll need it later.

Chop the basil and parsley leaves, then stir into the labne and yoghurt. Season with black pepper. I doubt you’ll need salt, but check anyway.

Cut the aubergines into 5mm slices from stem to tip. Lay them on a baking sheet and heat an overhead oven grill. Finely chop the thyme and stir into the remaining olive oil with a grinding of pepper and salt. Brush the aubergines with the oil, then cook under the grill for 10 minutes or so, until appetisingly browned. Turn them with tongs, brush with more seasoned olive oil, scatter over the pine kernels, then return to the grill for 5 more minutes or until golden brown.

Warm the pan you used for the spring onions. Toast the sourdough until golden. Place the hot toast on plates, scatter over a few rocket leaves and moisten with a little oil, then top with a spoonful of labne and some of the spring onions and aubergines. Scatter with any stray pine kernels.