Grill sausages until well browned. Dice tomatoes and toss with chickpeas, mint, parsley, olive oil, sea salt and pepper. Slice pitas in half and then into triangles. Place a large spoonful of baba ghanouj on each of four platters. Dust with sumac. Arrange equal amounts of sausage, chickpea salad, pita and figs, drizzled with honey, on each platter, and add a dollop of harissa.