Chicken, Haloumi & Beetroot Relish Burger

• Meanwhile, thinly slice brown onion (see ingredients). • Grate beetroot. • Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

TIP: Wear gloves to avoid staining your fingers (optional).

• Heat a good drizzle of olive oil in a large frying pan over medium-high heat. Cook onion, stirring, until softened, 3-4 minutes. • Add beetroot, the balsamic vinegar and brown sugar and cook, stirring, until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with a pinch of salt and pepper.

TIP: Store any leftover beetroot relish in the fridge!

• When the fries have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Add haloumi and cook until golden brown, 1-2 minutes each side.

TIP: The chicken is cooked when it is no longer pink inside.

• Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.