URGENT UPDATE: Due to the extreme hot weather, online orders cannot be placed after 3pm. Orders placed before 3pm will be delivered the next day, orders placed after 3pm will be delivered on the next available day (not next day).
Finely dice cucumber, tomato and spring onion, drizzle with a little oil and vinegar, leave to marinade. Drain chickpeas and coat with sumac then roast in oven until slightly golden. Slice aubergine, place on a wire rack, sprinkle with salt and leave to remove excess moisture. Heat a little oil in a frying pan and cook aubergine until soft and nearly mushy, remove to a plate and keep warm. Warm flatbread then spread with a layer of houmous, add aubergine, tomato salad and spiced chickpeas. Drizzle with yoghurt and chimichurri, finish with mango, chopped parsley and a dusting of sumac