Set the oven at 225°C/450°F fan mode.

Rinse the aubergines and cut into large chunks.

Place on a baking tray and drizzle generously with olive oil and salt. Toss to make sure everything is dressed in oil and bake for 18-20 minutes.

Meanwhile, bring water and salt to a boil in a large saucepan. Add the millet mix and cook according to the instructions on the package.

Slice the fennel thinly using a mandolin or sharp knife. Cut the tomatoes in halves and slice the grapes.

Stir together the ingredients for the pesto vinaigrette.

Drain the remaining water from the millet mix and leave to cool off for a bit. Then pour half of the vinaigrette into the grains and give it a stir.

Remove the tray from the oven. Push the aubergine to one half of the tray, add chickpeas to the other half and break the feta cheese next to them. Drizzle with olive oil and chili flakes and place back in the oven for another 8-10 minutes or until the aubergine is almost a little burnt on the outside and the feta cheese is golden.

Arrange the millet on a large serving platter. Add fennel, kale leaves, tomatoes, torn olives, and grapes along the sides of the platter.

Drizzle the remaining vinaigrette over the aubergine and place it in the middle of the salad. Top with chickpeas and feta cheese.

Enjoy!