Slice your onion in half. Finely slice one half, then pop it in a bowl. Squeeze over the juice of ½
a lemon, then leave it to pickle.

Move onto your tomato salsa. Heat your grill to high, then pop half your tomatoes on a baking
tray and grill for 10 mins until they are blackened.

Finely chop your remaining onion half and your tomatoes. Add them to a bowl, and squeeze
over your remaining lemon juice half.

Turn the flame of your gas hob on to a medium heat. Put your aubergine directly onto the flame, and cook for a few mins on each side, turning carefully with tongs to ensure it cooks evenly. The skin will flake off the the flesh will be totally soft when it is ready. Set aside to cool.

Once your grilled tomatoes have cooled slightly, bash them to a paste in a pestle and mortar. Add your bowl of chopped tomatoes and onion to the mix, then season to taste with salt.

Once your aubergine is cool enough to handle, peel off the skin. Pop the flesh in a sieve set over a bowl for the excess liquid to drain out.

Finely chop a big handful of your mint, then pop this in a bowl with your yoghurt. Add the zest and juice of 1 lemon, then tip in your aubergine. Season to taste with salt.

Cut your halloumi into chunky slices. Combine your honey and hot sauce in a bowl.

Heat a frying pan over a medium-high heat. Add a little olive oil, then get your halloumi in the pan. Cook for a few mins on each side until it is deeply golden.

Turn the heat right down. Drizzle your honey hot sauce mixture over the halloumi in the pan to coat it.

Heat your tortillas directly over your gas hob flame for 10 seconds on each side to warm up.

Spread your aubergine yoghurt on your flatbreads, then top with your sticky halloumi and your tomato salsa. Top with a few more mint leaves and your pickled onions, then serve.