- Trim the aubergine and microwave on high for 3 minutes to soften. Meanwhile, toast the pine nuts in a dry frying pan over a low heat until golden. Remove from the pan and set aside.
- In the same pan, toast the cumin and coriander seeds for 1-2 minutes until fragrant. Crush with the toasted pine nuts and za'atar using a pestle and mortar to make the dukkah.
- Slice the aubergine in half lengthways, leaving the halves attached at the stem. Heat the olive oil in a large frying pan over a medium heat and cook the aubergine cut-side down for 3 minutes until golden.
- Turn the aubergine over, add a splash of water and cover with a lid. Steam for 3 minutes until tender. Brush generously with the harissa, sprinkle over the chilli flakes and cook for a further 8-10 minutes, basting occasionally, until sticky and caramelised.
- Meanwhile, combine the Merchant Gourmet Puy Lentils with the parsley, mint, lemon zest and juice, ground cumin, olive oil and a generous grind of black pepper.
- In a bowl, whisk together the tahini, garlic and enough water to create a thick, creamy consistency.
- Spread the whipped tahini onto a serving platter. Spoon over the herby lentils, top with the harissa aubergine and finish with the dukkah and pomegranate seeds.
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