- 2½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, very finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- ½ aubergine, cut into 8 round slices
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 250g block halloumi cheese, cut into 8 slices
- 1 tbsp soft brown sugar
- 1 roasted red pepper from a jar, chopped
- 2 tsp harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 4 ciabatta rolls, halved and lightly toasted
- 4 tbsp houmous
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
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 until golden.
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.