Roasted Aubergine Salad with Jeweled Couscous and Pomegranate Glaze

Preheat the oven to 180C and boil the kettle to make the stock - you will need 500ml of water per stock cube.

Juice the lemon and reserve the correct amount.

Finely chop the fresh mint.

Peel and chop the orange into small pieces.

Cut the aubergine into thick rounds.

Remove the seeds from the pomegranate and set aside in a small bowl. Wash if needed in a colander.

Slice the red onion into thin wedges.

Arrange the aubergine and red onion on a baking tray.

Drizzle with olive oil and sprinkle liberally with 2/3 of the cumin.

Season with salt and pepper. Place in the oven.

In a saucepan or frying pan over medium heat, whisk together the cinnamon, remaining cumin, honey, pomegranate juice, oregano and honey.

In a small bowl combine the cornflour with equal amounts of water.

When the sauce begins to bubble lower the heat and whisk in the cornflour slurry slowly, until the sauce begins to thicken slightly into a syrupy glaze.

In another frying pan add the chickpeas and cook until heated through.

Place the couscous in a bowl and add the hot vegetable stock and lemon juice. Cover tinfoil and set aside to rest.

Remove the pomegranate glaze from the heat and set aside.

Remove the chickpeas from the heat.

Remove the roasted aubergine and red onion from the oven.

Arrange the aubergine and red onion in an overlapping circle on the serving plates.

Add the chickpeas to the serving plate.

Fluff the couscous with a fork.

Mix the pomegranate seeds and fresh mint into the couscous.

Distribute the couscous among serving plates and top with orange pieces.

Drizzle with pomegranate glaze.