Preheat the oven to 200°C.
Drizzle oil over aubergines and sear in a hot grill pan for two minutes per side before baking for four minutes.
Dry fry the pine nuts in a pan until golden.
Fry garlic, parsley, and breadcrumbs in olive oil, then stir in pine nuts and raisins for two minutes.
Top aubergines with the breadcrumb mixture, crumbled feta, and mint leaves.
Boil the green, yellow, and runner beans until tender, then refresh in cold water and drain.
Soft-boil the eggs in boiling water for five minutes, then cool and peel.
Fry garlic and chilli in olive oil for one minute.
Toss beans with olive oil, vinegar, mustard, and lemon zest in a bowl.
Mix in herbs and spring onions, then serve topped with halved eggs.
Boil soaked chickpeas in fresh water for 10-15 minutes until tender.
Infuse olive oil with chilli, cumin, and sumac until aromatic.
Fry chickpeas for a few minutes, then combine with tomatoes, spring onions, herbs, and lemon juice.
Combine flour, salt, and dissolved yeast in a mixer.
Knead in oil for five minutes, then let the dough prove for 30-60 minutes until doubled.
Divide dough into balls, roll thin, and cook in a hot cast iron pan for two minutes per side.
Serve the salads and flatbread on a large platter with thick yoghurt.