Daisy Terry served up a tasty roast aubergine with amba, green sauce, tahini sauce and chopped salad for a vegan feast on Saturday Kitchen.

The ingredients for the amba are: 1 green mango, really firm and unripe, peeled and cut into small cubes, 1 tsp salt, plus extra if needed, 2 tsp vegetable oil, ½ tsp mustard seeds, 1 tbsp finely diced onion, ½ garlic clove, minced, 1 tsp finely chopped red chilli, seeds in, pinch ground turmeric, plus extra if needed, pinch fenugreek seeds, plus extra if needed, pinch ground coriander, plus extra if needed, pinch ground cumin, plus extra if needed, very small pinch cayenne pepper, plus extra if needed, 1–2 tsp brown sugar, plus extra if needed and 1 tbsp white wine vinegar, plus extra if needed.

For the roast aubergine: pinch sea salt flakes, 1 aubergine, cut into 4cm thick rounds, 20ml olive oil and 1 tsp red wine vinegar.

For the green sauce: 2 tbsp fresh coriander, chopped, 1 large handful fresh flatleaf parsley, 2 green chillies, roughly chopped, 1½ garlic cloves, pinch ground cardamom, 2 pinches ground cumin, 4 tbsp extra virgin olive oil, 2 pinches salt, 1 pinch caster sugar and 1 lemon, juice only.

For the chopped salad: 2 cherry tomatoes, chopped into small chunks
, baby cucumber, chopped into small chunks, 1–2 spring onions, finely sliced, 1 lemon, juice only, good drizzle extra virgin olive oil, small handful fresh mint, small handful fresh flatleaf parsley, salt and freshly ground black pepper.

For the tahini sauce: ½ garlic clove, large pinch salt, 100g tahini and ½ lemon, juice only.

See more vegan recipes in the book titled: Broke Vegan: Over 100 plant-based recipes that don’t cost the earth available from Amazon now.