1. Start by making the pickle. Mince the ginger, garlic and chillies and fry off over a medium heat. Add the spices and fry until fragrant, add a splash of water to split the mixture. Add the sugar, caramelise (be careful not to let it catch) and finally add the vinegar.
2. Dice the aubergine into 2cm chunks and deep fry for a few minutes (or toss in a little olive oil and cook in a frying pan if you'd like to reduce the fat content in the recipe). Toss the warm aubergine through the pickle.
3. Trim the green beans, leave the rest whole. Blanch the beans in salted water for 2 minutes, drain and refresh in cold water.
4. Shred the spring onions then pick the coriander and mint. Finally, mix all the ingredients together and garnish the salad with the crumbled feta.