Use a selection of vegetables (the more colourful the variety, the better) like thickly sliced red cabbage, whole peppers, whole spring onions and avocados. Brush the vegetables with oil – olive, avocado or garlic-infused – and place on a hot grill. At this stage, whole onions that have been dipped into water can be placed directly into the coals. Chargrill the vegetables, turning every so often until they are charred. While warm, drizzle with more oil and dust with a ground chilli and burnt herb (such as rosemary) salt.