Cost: £6.26. Serves 4

250g small lentils, such as Puy

1 red onion, finely chopped

2 aubergines

3 tbsp extra-virgin olive oil, plus extra, for brushing

3 celery stalks, finely sliced

2 tbsp parsley, finely chopped

2 tbsp red-wine vinegar

Sea salt and pepper

150g soft goat’s cheese

2 tbsp parsley leaves

2 tbsp walnuts, toasted

Put the lentils and onion in a pan with 750ml water. Bring to the boil, then simmer for 20-25 minutes, until tender but not soft.

Heat the grill. Slice the aubergines thickly, brush with oil and grill for 3 minutes on each side until brown. Cut each slice in half if large.

Drain the lentils, rinse, drain again and tip into a bowl. Add the celery, parsley, red-wine vinegar, 3 tbsp olive oil, sea salt and pepper and lightly toss. Strew on four plates, then place the aubergines and crumble the goat’s cheese on top. Scatter over the parsley leaves and walnuts and serve.

Cost Lentils £1, onion 30p, aubergine £1.60, olive oil 20p, celery 28p, parsley 69p, vinegar 15p, goat’s cheese £1.89, walnuts 15p, sea salt and pepper.

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