Warm your oven to 220°C/Fan 200°C/Gas 7. Trim the top off the aubergine and chop the aubergine into bite-sized chunks. Add aubergine pieces to a large roasting tin. Pour over 1 tbsp olive oil and season with a pinch of salt and pepper. Toss to coat, then slide into the oven to roast for 15 mins.

Meanwhile, trim the woody ends off the French beans. Peel the red onion and slice it into thin wedges. Drain the chickpeas, rinse with cold water and shake dry.

When the aubergine has roasted for 15 mins, remove the tin from the oven. Add the French beans, red onion wedges and chickpeas into the roasting tin. Pour over an extra 1 tbsp olive oil and turn everything over to coat. Slide back into the oven to roast 10 mins, till the aubergine is soft and the beans and onion are tender.

Meanwhile, peel the garlic and ginger and grate both into a small bowl. Halve the chilli, scraping out the seeds and pith if you prefer less heat. Finely chop the chilli and add it to the bowl. Tip in the sesame seeds and teriyaki sauce and stir.

When the veg are cooked, tip them into a large bowl. Pour over the teriyaki dressing and fold it through. Divide the salad between a couple of plates and serve.