Aubergine and halloumi pitta

1 large aubergine, cut into thin slices

olive oil 

250g halloumi, cut into ½ inch slices 

4 white pittas, warmed or lightly toasted 

hot chilli sauce

sea salt

black pepper 

For the green tahini:

100ml tahini 

the juice of 1 lemon 

large handful of parsley 

large handful of mint 

large handful of basil 

For the salad:

2 plum tomatoes, finely chopped

½ cucumber, deseeded and cut into small cubes 

spring onion, finely sliced 

juice of ½ lemon 

pinch of sea salt