SPICY GREEK FETA AND AUBERGINE SALAD

8 tbsp olive oil
2 onions, finely sliced
1 tsp ground cinnamon
1 medium aubergine, finely sliced
225g baby spinach leaves
4 medium tomatoes, quartered
25g raisins
2 tbsp balsamic or red wine vinegar
200g Greek feta, cut into large pieces
2 tbsp oregano or flat-leaf parsley, freshly chopped
pared rind of 1 unwaxed lemon
salt and freshly ground black pepper
olive ciabatta or sun-dried tomato focaccia, to serve

Heat 3 tbsp oil in a large frying pan and cook the onions for 4-5 minutes until just starting to brown, then stir in the cinnamon. Add the aubergine and cook until all the vegetables are browned and the aubergine is tender – about 15 minutes. If necessary, add more oil, about 2 tbsp, while cooking the aubergine.

Meanwhile, arrange the spinach and tomatoes on a large platter, then scatter over the raisins. Season the aubergine, add to the salad platter and toss well.

Pour the remaining oil and vinegar into the pan and bring to the boil, scraping up any sediment from the pan. Pour the dressing over the salad and toss again.

Top with the cheese, then scatter over the fresh herbs and lemon rind. Serve immediately with rough chunks of olive ciabatta or sun-dried tomato focaccia.