Pomegranate-Glazed Aubergine And Butter Bean Hummus

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your pomegranate molasses, agave, a drizzle of olive oil and a pinch of salt and pepper to a small bowl

Give everything a good mix up – this is your pomegranate glaze

Peel your garlic

Drain and rinse your butter beans

Cut your aubergine[s] in half lengthways, then score the flesh in a criss-cross pattern, taking care not to cut through to the skin

Transfer the scored aubergine halves to a baking paper-lined tray (or two) and spread the pomegranate glaze over the scored flesh

Wrap the peeled garlic and a add splash of cold water to a tin foil parcel then add to the baking tray[s]

Put the tray[s] in the oven for an initial 15 min

Chop your cherry tomatoes in half

Cut your cucumber into quarters lengthways, then slice finely

Strip your mint leaves from their stems and chop them finely, discard the stems

Chop your coriander finely, including the stalks

Chop your dates roughly

Once the garlic has had 15 min, transfer it to a food processor (discard the foil!) and return the aubergine to the oven for 10 min further

Add your tahini to the food processor with the drained butter beans, ground cumin, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water, 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil, a very generous pinch of salt and pepper and the juice of your lemon[s]

Blitz until smooth – this is your butter bean hummus

Boil a kettle

Add your giant couscous to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the giant couscous for 8 min or until tender with a slight bite, then drain and return to the pot

Fluff with a fork before serving

Once the aubergine is nearly ready, add your pumpkin seeds to the baking tray[s]

Return the tray[s] to the oven for a final 3 min or until the pumpkin seeds are toasted and the aubergine is golden and slightly charred

Tip: Watch the seeds like a hawk to make sure they don't burn!

Add the halved cherry tomatoes, sliced cucumber, chopped dates, mint and coriander to the bowl with the softened giant couscous

Give everything a good mix up and season very generously with salt and pepper – this is your herby giant couscous salad