Mediterranean madness salad

Ingredients:

• 1 medium aubergine, cut into 1cm cubes
• 2 cloves garlic, smashed and roughly chopped
• 1 tbsp extra-virgin olive oil
• 250g orzo pasta
• 150g crumbled feta cheese, divided
• 100g diced red onion
• 4 tbsp minced Italian parsley
• 2 tbsp red wine vinegar
• 2 red peppers, roasted, peeled and chopped into 0.5cm pieces
• 1 medium cucumber, peeled, seeded and diced
• 3 tbsp capers
• 2 tbsp chopped sundried tomatoes (0.5cm pieces)
• 16 kalamata olives, pitted and chopped fine
• 50g chopped marinated artichoke hearts (0.5cm pieces)
• 2 tbsp liquid from marinated artichoke hearts
• 2 tsp lemon zest
• 2 tsp minced fresh mint
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 4 to 5 cos lettuce leaves

Preparation:

1) Heat the oven to 200C/Gas 6. In a small bowl, toss the cubed aubergine with the garlic and oil. Spread on a sheet pan and place in the preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning.

2) Meanwhile, cook the pasta according to the packet directions and drain. Remove the aubergine to a large nonmetallic bowl. Add the pasta and stir in half the feta while the pasta and aubergine are still warm. Set aside to cool while preparing the other ingredients.

3) Add in the rest of the ingredients, except the cos leaves, and gently stir to combine, adding the remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of cos leaves on a large platter.