Plant-Based Haloumi Burger & Spiced Potato Fries

• Meanwhile, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. 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.

• While the onion is cooking, thinly slice tomato, then set aside. Roughly chop dill. • In a small bowl, combine Dijon mustard and 1/2 the plant-based mayonnaise. • In a second small bowl, combine dill and remaining plant-based mayo.

• Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook plant-based burger patties until browned, 2-3 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Cook haloumi, until golden brown, 1-2 minutes each side.

TIP: For even browning, press down on each patty in the frying pan using a spatula.

• Meanwhile, halve place plant-based burger buns and bake directly on a wire oven rack, until heated through, 2-3 minutes.