Fish Trip Cafe

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— Chickpea & Aubergine Salad (serves 4) —

1 aubergine, cut into 1/2 inch thick slices

Sea salt

3 tablespoons olive oil

1/2 red onion, thinly sliced

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

Some lemon zest, very finely chopped

3 tablespoons chopped flat leaf parsley

1 can (400g) chickpeas

Freshly ground black pepper

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Brash the aubergine slices with the olive oil and sprinkle with some sea salt.

Heat a large frying-pan over a medium heat. Fry the aubergine until browned and soft on both sides, about 10-12 minutes. Remove from the heat and leave to cool.

In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil and lemon juice.

Drain and rinse the chickpeas, place into a bowl with the aubergine, red onion, lemon zest and parsley. Toss with the dressing, sprinkle with back pepper.

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— Parmesan Fried Courgette (serves 4) —

60g parmesan cheese, grated

40g panko bread crumbs

40g plain flour

2 eggs, beaten

3 medium courgettes

Salt and ground black pepper

Vegetable oil for deep-frying

1 lemon, cut into wedges

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Combine the grated parmesan cheese and panko bread crumbs in a bowl.

Trim stem ends from the cougettes and cut into thick sticks. Pat dry with kitchen pepper. Season with salt and pepper.

Lightly coat the courgette with the flour, dip in the beaten egg and then coat with the parmesan mixture.

Heat the vegetable oil in a large heavy-based saucepan to 180C / 350F. Deep fry the courgette for about 3 minutes until golden. Drain on kitchen paper.

Serve with lemon wedges.

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—  Balsamic Glazed Baby Onions —

500g baby onions, peeled

Some salt

2 tablespoons, olive oil

3 tablespoons balsamic vinegar

2 tablespoons sugar

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Boil the baby onions in  salted water for about 5 minutes and drain.

Heat the olive oil in a frying-pan, fry the onions for 10 minutes over a medium heat. Add the balsamic vinegar and sugar, sauté for 5 minutes, stirring occasionally. Remove from heat, Serve at room temperature.