Pomegranate-glazed aubergines and courgette tabbouleh

Ingredients

• 2 large aubergines, halved lengthways
• 2 tbsp pomegranate molasses
• 1 tbsp maple syrup
• 1 tsp cumin seeds, crushed
• Olive oil for drizzling
• For the tabbouleh
• 180g quinoa, ideally a mixture of white, red and black
• 3 tbsp extra-virgin olive oil
• Juice ½ lemon
• 1 small garlic clove, chopped
• 200g cherry tomatoes, sliced
• 1 courgette, coarsely grated
• 30g parsley, roughly chopped
• 4 mint sprigs, leaves picked and roughly chopped
• For the dressing
• 3 tbsp tahini
• Squeeze lemon juice
• 3 tbsp ice-cold water