A few neglected vegetables in my fridge urgently required a bit of attention, and I decided to whiz them together to create a wholesome sandwich spread/snack dip.
Microwave chopped aubergine and courgettes with a few drops of water, some avocado oil, whole cumin, coriander powder, salt and pepper to taste.
Process the cooked vegetables, along with a round of feta cheese and half a teaspoon of schug (you could use any sort of green chillie pickle) until the mixture reaches a grainy consistency.
Taste and adjust seasoning.
Serve with crackers or on toast.