Mediterranean Haloumi, Pesto & Onion Jam Burger

While the potatoes are baking, finely slice the brown onion. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 5-6 minutes, or until soft. Add the warm water (check ingredients list for the amount), brown sugar and 1/2 of the balsamic vinegar, and simmer until the liquid is nearly evaporated and the mixture is slightly sticky. Season with a pinch of salt and pepper.

Slice the haloumi (use suggested amount) lengthways into 2 cm pieces (you should get 2 pieces per person). Heat a drizzle of olive oil in a second medium pan over a medium-high heat. TIP: Haloumi releases liquid as it cooks so don't add too much olive oil! Add the haloumi and cook for 2 minutes on one side, or until golden on the bottom. Carefully flip and cook for a further 1 minute on the other side, or until browned.

While the haloumi is cooking, place the bake-at-home burger buns directly onto the wire racks in the oven and cook for 3 minutes, or until heated through. Slice in half.

Finely slice the tomato**.

In a medium bowl, toss the mixed salad leaves (reserve some for the burgers) with the remaining balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season to taste with a pinch of salt and pepper. TIP: Dress your salad just before serving to prevent soggy leaves.