Smoky aubergine freekeh with harissa & zhoug

In a bowl, combine the lemon zest, juice and garlic; set aside. Put the freekeh in a saucepan with 1 litre cold water and a little salt. Bring to the boil, then reduce to a simmer, cover and cook for 15 minutes. Remove from the heat, then let stand, covered, for 20 minutes. Uncover, drain and cool.

Meanwhile, light the barbecue. Once hot, put the aubergines on the grill over direct heat and cook, turning now and then, until blackened and on the point of collapse (about 30 minutes). Cooking for a long time allows them to heat through. Transfer to a bowl, cover tightly and set aside to steam for 10 minutes.

While the aubergines are resting, combine the yogurt with the lemon and garlic mixture; season, then spread onto a serving platter. Split the aubergines lengthways and scrape out the flesh, discarding the skin. Transfer to a bowl and season with salt, adding any juices.

Fluff up the freekeh with a fork and stir through the oil and parsley. Heap the freekeh onto the yogurt mixture. Top with the aubergines, then drizzle over the zhoug and dollop on the harissa. Finally, scatter over the pumpkin seeds and extra parsley leaves and let everyone help themselves.