Pour the milk into a large bowl. Add ½ tsp salt. Slice the aubergines into 1cm thick rounds. Place in the milk. Leave to soak for 30 mins. This draws out any bitterness and makes them meltingly soft when roasted.

Heat your oven to 180°C/Fan 160°C/Gas 4. Scatter the polenta onto a large plate. Strip the thyme leaves and add most of them to the polenta with some black pepper.

Drain the aubergines, discard the milk. Place a few rounds on the plate and cover in the polenta. Pop onto a baking tray lined with baking paper. Repeat with the remaining slices. Drizzle 1 tbsp oil over the slices. Bake in the oven for 30 mins.

Meanwhile, trim the carrots, keeping a handful of the tops. Roughly chop the carrots and place in a food processor. Whizz till you have a ‘rice’. Or, grate then finely chop the carrots. Finely chop the green tops you saved.

Zest and juice the lime. Pour the juice into a small pan. Add the honey, remaining thyme leaves and 1 tbsp oil. Season. Simmer for 2 mins till the dressing is combined and runny. Leave to cool.

Roughly chop the rocket. Chop any large leaves of mint, keeping smaller ones whole. Crumble half the pack of feta. Pop the rocket, mint, feta and carrot rice and tops in a large bowl. Drizzle over the lime and honey dressing and toss together.

Tip the lime zest into a pestle and mortar. Add ½ tsp salt and bash together. Remove the aubergines from the oven and dust the lime salt over them. Serve with the carrot and feta salad.