Cook 175g soaked kamut in boiling water until tender (45-50 minutes).

Cut 1 aubergine into 2cm cubes.

Heat 3 tbsp olive oil in a pan and fry the aubergine until golden all over and soft right through (about 10 minutes). Add 1½ tsp cumin and ½ tsp ground cinnamon and cook for a further three minutes. Season with salt and pepper.

Drain the kamut and run cold water through to cool it. Make sure you shake the sieve to get rid of excess water, otherwise it dilutes the dressing.

Put the kamut into a serving bowl with the aubergine and 1 x 400g drained tin of chickpeas.

Cut 1 roasted pepper into thin strips and add that too, along with 50g pitted and chopped olives and 1 deseeded and finely sliced chilli.

Halve 3 preserved lemons, discard the pulp and cut the rind into shreds. Add to everything else along with 10g chopped parsley and 10g chopped coriander.

Mix together the juice of 1 lemon, 60ml olive oil, 2 tsp harissa, ½ tsp toasted cumin seeds and 1 crushed garlic clove and fork it into the salad.

Taste for seasoning. Scatter 1 tbsp toasted sesame seeds on top.

To prepare the saffron yogurt, put two tablespoons of boiling water in a glass and add a good pinch of saffron. Leave to infuse for 15 minutes.

Put 250g Greek yogurt into a bowl and stir in 1 crushed garlic clove. Spoon the saffron liquid on top – you can stir it in partly, but don’t do it completely – and drizzle on 2 tbsp extra-virgin olive oil. Serve on the side.