Grilled Vegetable Noodle Salad

Slice eggplant, zucchini, pumpkin finely, coat with coconut or olive oil, sprinkle with Baharat. Grill until crispy, turn over. Add to cold noodles (eg Udon) with very finely diced preserved lemon, caramelised onions, and other veggies (eg raw grated carrot, beetroot) and fried haloumi. For a dressing, try tahini, olive oil and pomegranate molasses.