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For the smoked aubergine​

• 2 aubergines

• 30g tahini

• 2 cloves garlic, small, finely chopped

• 2 tbsp olive oil

• 1 lemon juice

• 3 tbsp natural yogurt

For the salad

• 200g freekeh, rinsed in cold water

• 4 tbsp olive oil

• 2 tbsp pistachios kernels

• 15g leaf parsley, finely chopped

• 10g mint leaves, finely chopped

• 4 spring onions, finely chopped

• 2 tbsp pomegranate molasses (balsamic vinegar)

• 1 lemon juice

• 1 pomegranate, seeds