Preheat the oven to 220 ºC.

Place the aubergine onto a baking paper-lined tray and drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-30 minutes. Toss twice during the cooking process to ensure that the chunks are evenly cooked and golden. Remove from the oven and allow to cool.

Mix the ingredients for the dressing together, then season and set aside.

In a large bowl, mix the flour, mint, baking powder, salt, zest and coconut yoghurt together with a spatula. If the dough seems a little dry, add 1-2 tablespoons of water until the dough comes together. Turn the dough out onto a work surface and knead it for 1 minute to bring it together. Dust your work surface with little flour and divide the dough into 6 equal size pieces. Dust the pieces with more flour and roll them out into roughly the size of a side plate. Dust each piece with flour to prevent sticking.

Heat a large frying pan over high heat. Dry fry the flatbreads for 1 ½ -2 minutes then flip. Brush the flipped side with a little olive oil and cook for another 1½-2 minutes. Remove from the heat and place into a pot with a lid to keep the bread warm and soft. Repeat until you have cooked all of the flatbreads.

Cook the Fry’s Plant Based Chick’n Style Nuggets according to the packaging instructions.

To assemble, give each flatbread a dollop of mayonnaise then top with nuggets. Add some golden aubergine chunks, slices of red pepper and tomatoes, then finish with spring onions and chopped mint. Serve with lemon wedges for squeezing over.