Drain the chickpeas, then rinse and pat them dry with kitchen paper. Tip them into a bowl with the harissa and a quarter of the olive oil Season with salt and pepper, then give everything a good mix.

Rub the aubergines with a quarter of the olive oil, then poke them a few times with a fork.

Tip the harissa chickpeas into the air fryer and top with the aubergines. Turn it on to 200°C and cook for 20-25 mins, turning halfway through.

Meanwhile, halve and de-seed the tomatoes, then finely dice. Halve the cucumber lengthways, scoop out the seeds, then smash it flat and finely dice. Drain and finely chop the roasted peppers. Wash and finely chop the mint and parsley. Add the tomatoes, cucumber, peppers and herbs to a bowl with some olive oil. Add the juice of the lemon, mix well and season with salt and pepper.

Get the yoghurt into another bowl, add the tahini and grate in the garlic. Squeeze in the juice of the remaining lemon and season with salt and pepper.

Remove the aubergine from the air fryer and gently cut it in half, making sure not to cut all the way through (you’ll fill it like you would a jacket potato later). Let the aubergines drain for a couple of minutes – it helps if you lift them with tongs to let the excess moisture out. Season the insides with salt and pepper.

Add the crispy harissa chickpeas to the tomato bowl and toss well.

Spread the yoghurt over two plates, then top with the aubergine. Fill the aubergines with the chickpea tabbouleh and top with an extra drizzle of tahini and harissa, if you like.