Haloumi & Saucy Capsicum Burger

While the wedges are roasting, slice the haloumi to get 1 slice per person, each a similar width to a burger bun. Place the haloumi slices in a small bowl of cold water and leave to soak.

TIP: Soaking the haloumi helps mellow out the saltiness!

Thinly slice the brown onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the warm water, brown sugar and balsamic vinegar and simmer until the liquid is nearly evaporated and the mixture is slightly sticky, 3-5 minutes. Season with salt and pepper. Transfer to a bowl.

While the onion is caaramelising, place the bakeat- home burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.

Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Drain the haloumi and pat dry with paper towel. Add to the pan and cook until golden, 2 minutes each side. Transfer to a plate lined with paper towel. Thinly slice the tomato.