Preheat the oven to 180°C/fan 160°C/gas mark 4. Place the vegetables in a wide baking dish and toss with the oil, harissa spices and cinnamon, then season to taste. Roast for 20 minutes, then turn them over and roast for another 20 minutes until the vegetables are golden and softened.
Meanwhile, mix the yogurt with the crushed garlic, 1 tbsp mint and the juice of 1 lemon. Season to taste.
Once the vegetables have cooked, leave them to cool for a few minutes then combine them with the freekeh in a large bowl. Toss in the olive oil and the remaining lemon juice and mint and season to taste. Stir through the chopped herbs and feta. Divide between four plates, then drizzle with the yogurt dressing and sprinkle over the pomegranate seeds.