Place the washed spelt in a pan of cold water, bring to the boil and simmer for about 20 minutes, until soft.
Meanwhile, mix the harissa with the olive oil and coat all of the aubergine slices in this marinade.
Grill, griddle or fry aubergine slices for around 4-5 minutes on each side, until softened.
Mix the yoghurt with the remaining marinate and put to one side.
Toast the almonds for about 2-3 minutes in a dry pan or 6-8 minutes under a grill but keep a close eye on them.
Lightly steam or boil the mange tout until just cooked, but still nice and crunchy.
When it’s ready, drain the spelt and mix in the cumin, coriander and lemon juice.
In a large bowl add the spinach, and herbs and mix these with the warm spelt so they wilt a little. Then add the pomegranate seeds, sun dried tomatoes, almonds and mange tout and give it all another little mix.
Lastly, top with the cooked aubergine and drizzle the yoghurt on top.