Mediterranean Haloumi, Pesto & Caramelised Onion Burger

While the wedges are baking, slice the haloumi into 2 thin pieces per person. Place the haloumi slices in a small bowl of cold water and leave to soak. Thinly slice the brown onion. Thinly slice the tomato.

TIP: Soaking the haloumi helps mellow out the saltiness!

In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. Wash and return the pan to a medium-high heat with a drizzle of olive oil. Drain the haloumi, pat dry with paper towel and add to the pan. Cook until golden, 2 minutes each side.

Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.

In a medium bowl, combine the mixed salad leaves (reserve some for the burgers) with the balsamic vinegar (for the salad) and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season to taste with salt and pepper.

TIP: Toss the salad just before serving to keep the leaves crisp.