Spiced Freekah Pilaf

Pop the cauliflower and aubergine on a lined baking tray, drizzle with oil and season with salt and pepper. Sprinkle on the ground cumin and half the sumac. Rub the flavourings all over the veggies and arrange in one layer. Roast on the top shelf of your oven until soft and nicely browned with burnt edges, 25-30 mins. Halfway through cooking, add the chickpeas to the tray and turn everything to make sure it browns evenly. Meanwhile, fill and boil your kettle.

Halve, peel and chop the shallot into small pieces. Halve the chilli lengthways, deseed then finely chop. Heat a drizzle of oil in a frying pan on medium heat. Add the shallot and cook until soft, 4-5 mins. Add a pinch of chilli and the freekeh and cook for 1 minute. Stir in the boiling water (see ingredients for amount) and stock powder. Bring to the boil then turn the heat to low, pop a lid on and cook for 15 mins, then remove from the heat and leave to rest for 5 mins.

Meanwhile, roughly chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks). Halve the cherry plum tomatoes. Zest and juice the lemon. In a bowl, combine the lemon zest, juice, herbs and tomatoes with the olive oil (see ingredients for amount). Season with a pinch of salt and pepper.

Take the pistachios out of their shells and roughly chop.