Burnt Aubergine with Tabbouleh, Whipped Vegan Cheese and Harissa

Ingredients

• 4 baby aubergines, halved
• 50ml olive oil
• Maldon sea salt, to season
• 125g bulgar wheat
• 1 small bunch of dill, chopped
• 1⁄2 bunch of mint, chopped
• 50ml extra virgin olive oil
• 1 lemon, juiced
• 1 tsp Dijon mustard
• Salt
• pepper
• 10 cherry tomatoes, ripe and chopped
• ½ red onion, diced
• 1 garlic clove, chopped finely
• 50g maple syrup
• 1 cooking apple, cut into a dice skin on
• Salt, to season
• Generous pinch of cayenne pepper
• 4 pinches of grated nutmeg
• 1 cinnamon stick
• 1 tsp ginger
• 50g vegan cream cheese
• 20g rose harissa
• ¼ cucumber, diced
• 2 spring onions, sliced
• 2 tsp smoked Maldon sea salt
• Toasted pine nuts
• Herb oil