Alaska Salmon Baharat, Roasted Aubergine and Cherry Tomatoes

Ingredients

• 2 tbsp Baharat spice mix
• ½ tsp ground cinnamon
• 1 tbsp runny honey
• 4 fillets of Alaska salmon, sockeye or keta
• 2 shallots, thinly sliced
• 1 tbsp plain flour
• 9 tbsp olive oil
• 2 aubergines
• 200g baby plum tomatoes
• 2 cloves garlic, chopped
• 1 tsp dried, crushed chilli flakes
• 1 lemon, juice and zest
• Sea salt flakes
• Freshly ground black pepper
• A handful of fresh mint leaves, finely chopped
• A handful of flat parsley, finely chopped
• 1 pomegranate, seeded
• Toasted pine nuts to decorate
• 3 tbsp tahini
• 1 tbsp olive oil
• 2 - 4 tbsp cold water
• 1 lemon, zest and juice
• 2 small garlic cloves, finely chopped
• Drizzle of honey to taste