Add 1 tbsp of the oil to a pan
and tip in the onions. Cook over
a high heat for a few mins, then
turn down the heat and cook until
soft and golden – about 8 mins.
Meanwhile, heat another
tbsp of oil and fry the aubergine
for a few mins on each side
until tender. Set aside. In the
remaining oil, fry the halloumi
Tip the brown sugar, pepper and
harissa into the onions. Cook for
1 min until the sugar has melted.
While the relish is cooking, spread
the rolls with houmous, laying
halloumi and aubergine slices on
top. Spoon the sticky, spicy relish
over and serve.