Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium heat.

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden, then set aside and reserve the pan.

Add your white long grain rice to a pot with a lid with 225ml cold water and bring to the boil over a high heat.

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked.

Once done, remove from the heat and set aside (lid on) to steam until serving.

Trim the green stalk off your aubergine and discard, then chop into small bite-sized pieces.

Return the reserved pan to a high heat with a generous drizzle of olive oil.

Once hot, add the chopped aubergine and cook for 4-5 min or until slightly softened and charred.

While the aubergine is cooking, boil half a kettle.

Slice your red onion finely.

Peel and finely slice your garlic.

Cut your halloumi into small bite-size cubes.

Once the aubergine is slightly softened, reduce the heat to medium-high and add the sliced onion and garlic with a little drizzle of olive oil.

Cook for 3-4 min or until the onion has begun to soften.

Meanwhile, chop your parsley finely, including the stalks.

Once the onion has slightly softened, add the diced halloumi and ras el hanout to the pan and give everything a good mix up.

Cook for 30 secs or until fragrant.

Once fragrant, add 120ml boiled water to the pan and bring to the boil over a high heat.

Once boiling, reduce the heat to medium-high and cook, covered, for 8-10 min or until the aubergine has completely softened.

Once everything is cooked, stir through the cooked rice and most of the chopped parsley (save a little for garnish).

Serve the spiced aubergine & halloumi pilaf in a bowl.

Dollop over your natural yoghurt and sprinkle your ground sumac all over.

Top with the toasted almonds and reserved chopped parsley.