Spicy Sausage Graffiti Aubergine Salad With Tomatoey Croutons & Basil Oil

Slice the spicy sausage into rounds and the aubergines into 1 cm thick rounds. Halve the cherry tomatoes, thinly slice the red onion and cube the bread. Mince the garlic and chop the parsley. Reserve the basil for the oil.

Brush the aubergine slices with a little cooking oil and season with salt and black pepper. Cook in a hot griddle or frying pan for 2–3 minutes per side until tender, golden and lightly charred. Set aside.

Heat a little cooking oil in a large frying pan over medium-high heat. Add the sausage rounds and cook for 4–5 minutes, turning occasionally, until browned, crisp at the edges and cooked through. Remove and set aside.

Toss the bread cubes with cooking oil, half the garlic, chopped parsley, chilli flakes and a pinch of salt. Fry or bake until golden and crisp, then add the tomato paste and toss briefly so the croutons are lightly coated and tomatoey.

Combine the grilled aubergine, cooked sausage, cherry tomatoes, red onion and tomatoey croutons in a large serving bowl. Toss gently so the vegetables and croutons remain intact.

Blend the fresh basil with the remaining garlic, apple cider vinegar and enough cooking oil to make a loose bright-green dressing. Season to taste, drizzle generously over the salad, scatter with fresh basil leaves and serve.