Peri-Peri Chicken & Haloumi Fillet Burger

• Meanwhile, thinly slice tomato into rounds. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a generous pinch of salt. Add chicken breast, tossing to coat. • Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person.

• When the fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook chicken steaks, until browned and cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Set aside on a paper towel-lined plate.

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.