Crumbed Haloumi Burger

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.

• Slice haloumi horizontally to get one thin piece per person. • In a shallow bowl, combine the plain flour and Nan's special seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip haloumi into flour mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate. • Wipe out frying pan, then return to medium-high heat with enough olive oil to coat the base. When oil is hot, cook haloumi until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate.

• While the haloumi is cooking, cook corn in the saucepan of boiling water until tender and bright yellow, 5 minutes. • Drain corn, then set aside.

• Place bake-at-home burger buns on a microwave-safe plate. Microwave for 1 minute. • Wash and dry frying pan, then return to medium-high heat. Halve the buns, then toast, cut-side down, until golden, 3-4 minutes.

TIP: If you don't have a microwave, you can bake the buns on an oven wire rack at 180°C/160°C fan forced for 3 minutes, or until heated through.