Instructions

1. Lightly oil a griddle pan and griddle the bread slices, then set aside. Alternatively use a BBQ. When not too hot, rub them with garlic.
2. Cut the aubergine into thin rings, then oil them with a brush and scatter some oregano and salt over them. Griddle or grill them until charred. Mince the garlic and scatter this onto the aubergine with some lemon juice. Cook for a few more seconds, then transfer them to a platter.
3. Cut the bread into croutons and scatter these on top of the aubergine. Arrange the cucumber, tomato and falafel pieces around the aubergine the bread, then drizzle with olive oil and lemon juice.
4. Mix the tahini with a little warm water, until you get a creamy sauce. You can add some lemon juice and some minced garlic too for an extra kick, if liked.
5. Pour this over the salad and serve, garnished with mint leaves.