Smoked aubergine, freekeh & pomegranate

Preheat the grill to high, then prick the aubergines a few times with a fork and put them on a baking tray. Grill for 10 minutes on each side, making sure the skin has blackened. Transfer to a board to cool; when cool enough to handle, peel off the burnt skin and discard the tops. Finely chop the aubergine flesh and put in a bowl with the tahini, garlic, olive oil, lemon juice and yogurt. Season and set aside.

Meanwhile, put the freekeh and 1 litre water in a pan with … tbsp olive oil and a pinch of salt. Bring to the boil, then turn down the heat to a simmer and cook for 15 minutes, until tender but still with a little bite. Drain and allow to cool. Meanwhile, put the pistachios in a small pan and toast for 3-4 minutes; tip onto a board and roughly chop.

When the freekeh has cooled, add the remaining ingredients, reserving the pistachios and ½ the pomegranate seeds. Mix thoroughly and season. To serve, spoon the freekeh mixture onto plates, followed by the smoked aubergine. Scatter over the reserved pomegranate seeds and pistachios, then finish with a good drizzle of olive oil.