Preheat your oven to 200°C/Fan 180°C/Gas 6. Halve the aubergines lengthways, then use a small, sharp knife to score a criss-cross into the cut side of the aubergines. Don't score too deeply - 1/2cm will be plenty. Pop the aubergines onto a baking tray or into a roasting tin.

Sprinkle 1 tsp baharat spices into a with and a pinch of salt and stir in 2 tsp olive oil to make a paste. Spoon or brush the spice paste over the aubergine halves. Slide the aubergines into the oven and bake for 25-30 mins till tender and lightly browned.

While the aubergine halves bake, fill and boil your kettle. Tip the couscous and raisins into a large heatproof bowl. Pour in 150ml boiling water and swirl with a fork to mix. Cover the bowl with a plate and set aside to soak for at least 15 mins. The couscous will soak up the water and become tender.

Put a dry frying pan on a medium heat. Add the pine nuts and toast for 2-3 mins, shaking the pan, till the pine nuts are browned. Tip out into a bowl and set aside.

Finely grate the zest from the lemon. Pick the leaves off the mint sprigs and heap them up on your chopping board with the parsley leaves and stalks. Finely chop them together.

When the couscous has soaked for 15 mins, add most of the pine nuts, lemon zest and chopped herbs (keep a pinch of each back for garnishing). Squeeze in the juice from half the lemon and add 2 tsp olive oil oil. Gently stir to mix.

Divide the summer salad leaves and the couscous salad between 2 warm plates. Top with the baked aubergine halves. Sprinkle over the remaining pine nuts, lemon zest and chopped herbs. Serve with the yogurt on the side.