INGREDIENTS (2 persons)

10 cherry tomatoes / 2 tbsp pomegranate seeds / 1 tbsp red wine vinegar / salt and pepper / 2 tbsp coconut oil / 1 tsp ground cumin / half a tsp of chili powder / 1 aubergine / 2 large flatbreads / 6 tbsp of hummus / handful of rocket

Roughly chop the cherry tomatoes then scrape them into a bowl with the juice. Stir in the pomegranate seeds, red wine vinegar and a good pinch of salt and pepper. Melt the coconut oil in a bowl, stir in the ground cumin and chili powder along with a pinch of salt and pepper. Chuck in the aubergine thinly sliced and use your hands to coat all of the slices with the oil and spices mix. Lay the aubergines in a frying pan and cook them for 5 minutes on each side. Warm the flatbread and spread it with the hummus. Spoon over the tomato-pomegranate salsa, then pile the aubergine slices on top. Mix the rocket with vinegar and scatter in the flat bread. Roll it up.