Coal-roasted aubergine with 'waterfall' herb salad

Prepare and light the barbecue (or put a griddle pan over a high heat) and boil a kettle. For the dressing, toast the chilli flakes in a small, dry pan for 30 seconds, then set aside. In a bowl, dissolve the palm sugar in 1½ tbsp just-boiled water, then add the fish sauce, lime juice and toasted chilli flakes.

When the barbecue (or griddle) is hot, prick the aubergines with a sharp knife, then cook for 20-25 minutes, turning occasionally, so the skins are completely blackened and the flesh inside is soft and tender. Set aside to cool.

Once the aubergines are cool enough to handle, remove the blackened skins and discard. Roughly chop the flesh into bitesized pieces and, while still warm, arrange on a serving plate. In a mixing bowl, combine the sliced red onion, salad onions, lemongrass, lime leaves, coriander, mint and Thai basil with the dressing. Gently toss together and spoon the mixture over the aubergine.