Rooftop-Roasted Vegetables with Chilli Tapenade from Mighty Spice Express Cookbook by John Gregory-Smith

Ingredients

• 1 large handful of parsley leaves
• 1½ tsp ground cumin
• 1 loaf of fabulously crusty bread
• 55 g/2 oz/heaped ⅓ cup pine nuts
• 2 large handfuls of mint leaves
• 1 aubergine
• 3 tbsp olive oil
• 1 tbsp dried thyme
• 250 g/9 oz/heaped 1¾ cups cherry tomatoes on the vine
• 2 red onions
• 2 red peppers
• 2 courgettes
• 85 g/3 oz/⅔ cup pitted black olives
• 4 anchovy fillets
• 2 tbsp olive oil
• sea salt and freshly ground black pepper
• 1 garlic clove
• 100 g/3½ oz feta cheese
• ¼ tsp chilli powder
• ½ lemon