chillies and garlic on a baking tray and cook until blackened. Place all the charred ingredients and the vinegar in a food processor or blender and blend to make a chunky salsa. Season with salt and pepper and set aside.
Preheat oven to 200C/180C Fan/Gas 6.
Brush the aubergines with the olive oil and place
cut side-up
in a roasting tin. Sprinkle with the salt and pepper and top with the garlic and thyme. Roast in the oven for 30 minutes
or until just cooked through.
Meanwhile
place the hazelnuts in a single layer on a baking tray. Toast in the oven for 8 minutes. Leave to cool slightly and then transfer to a food processor and pulse until roughly crushed.
Remove the aubergine from oven. Discard the garlic and thyme and cut the aubergine into bite-sized pieces.
Melt the butter in a frying pan or grill pan over a medium heat. Add the aubergine pieces and cook for 7–8 minutes
or until golden brown. Transfer to a plate and keep warm in a low oven.
Place a grill or griddle pan over a medium heat and grill the halloumi slices for about 2 minutes on each side
or until golden brown.
Mix together the yoghurt and sumac (or zatar) and set aside.
Warm the tortillas in a frying pan. Divide the halloumi
aubergine
burnt tomato salsa
hazelnuts and parsley evenly between each tortilla
top with yoghurt and finish with a squeeze of lime.
