1 aubergine, stem removed and cut into finger shapes
200g/7oz cherry tomatoes, halved
1 red chilli, chopped
4 garlic cloves
4 garlic cloves, roughly chopped
1 lime, cut into wedges
2 tbsp chopped fresh flat-leaf parsley leaves
1 small red onion, chopped
4 fresh thyme sprigs
1 jalapeño chilli, chopped
pinch sumac or zatar
salt and freshly ground black pepper
½ tsp black pepper
150g/5½oz blanched hazelnuts
1 tbsp extra virgin olive oil
1 tsp salt
100ml/3½fl oz white wine vinegar
2 tbsp unsalted butter
250g/9oz halloumi cheese, cut into slices
200g/7oz natural yoghurt