Goat's Cheese Aubergine

Heat a drizzle of oil in a large saucepan on medium heat. Add the garlic and chermoula spice blend and cook for 1 minute. Tip in the freekeh, then pour in the water (see ingredients for amount). Stir in the stock pot, then bring to a simmer. Turn the heat down to low and put the lid on. Cook the freekeh for 15 mins, then remove from the heat. Leave to the side for 5 mins (still covered) or until everything else is ready.

While the freekeh cooks, heat a splash of oil in another large saucepan on medium heat and add the onion. Cook until really soft, stirring every few mins, 8-10 mins. Next, add the balsamic vinegar. Turn the heat to low, put the lid on and cook for 3-4 mins. Remove the pan from the heat. While everything cooks, chop the cucumber into small chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

When the aubergine is soft all the way through, remove it from your oven and preheat your grill to high. Squash down the flesh of each aubergine half with a fork (see picture). Crumble in the goat's cheese, grind over some pepper and place under your grill until the cheese is brown and bubbling, 5-6 mins.

Meanwhile, zest the lemon and set aside. Squeeze the lemon juice into a bowl with the olive oil (see ingredients for amount), a pinch of salt and pepper and the wholegrain mustard. Whisk with a fork. Add in the cucumber chunks and three-quarters of the mint. Toss together.