Wash the aubergine and slice lengthwise.
Trim, wash the cauliflower and make into small florets.
Prepare a large oven tray, sprinkle some Olive Oil and arrange the aubergines slices. Sprinkle some salt but if you have done the resting time with the salted aubergines * (see recipe notes) don't add any more salt, just squeeze the juice out and place in the tray.
Scatter the cauliflower florets all over the tray, filling all gaps between the aubergines and drizzle or brush on the remaining olive oil. Sprinkle some of the cayenne pepper, cumin and paprika powder.
Place in the oven (no need to preheat) under the grill at 180-190 C and cook for 10-12 minutes until they are beginning to get some colour. Keep an eye on them as they can burn very fast so adjust temperature or distance between the grill and them accordingly. When you are happy and think they are ready, take out of the oven, let cool for 2-3 min. Then cut in little crossway strips.
Take the chickpeas out of the can, drain and rinse. Put them in the frying pan on medium fire with the coconut oil and the mushrooms. Sprinkle some cayenne pepper (careful it is pretty spicy in case you have not used it before), paprika and/or cumin powder if you like. Cook them for about 4 minutes tossing them around a couple of times until they get a bit of colour. I have added some spring greens and cooked along with the chickpeas and the mushrooms too.
Prepare the pomegranate seeds by taking them out nicely from the fruit.
Take out the serving plates, lay in the mixed salad leaves and start arranging your ingredients, the cauliflower, the aubergines, scatter the chickpeas and pomegranate seeds and finish by crumbling some feta cheese and adding some Parmesan cheese shavings.
Drizzle over one tablespoon or two of balsamic vinegar.