Harissa & honey aubergine with Levantine grains and zaatar yogurt

Preheat the grill to high. With a fork, prick the aubergine. Rub with the olive oil and season with salt. Place on a plate and microwave on high for 6-8 minutes, or until tender all the way through when pierced with a knife.

Carefully slice the aubergine in ½ lengthways (look out for escaping hot steam). Transfer to a baking sheet, cut-side up, then season with salt. Combine the harissa and honey and brush over the top. Grill for 5-7 minutes, until golden.

Meanwhile mix the yogurt and ¼ tsp zaatar. Heat the pouch of black rice and chickpeas according to pack instructions.

Divide the black rice and chickpeas between 2 plates. Top each with ½ aubergine. Serve with the zaatar yogurt, a lemon wedge and the remaining zaatar sprinkled over.