All-American Crumbed Halloumi Burger

• While the fries are baking, thinly slice the tomato. • In a shallow bowl, combine the All-American spice blend and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.

• Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick, then slice each chicken breast in half widthways (so it fits the burger bun). • Coat the chicken in the spice mixture, followed by the egg, and finally the panko breadcrumbs. Transfer to a plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • In a shallow bowl, add the plain flour and spice mixture. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip the halloumi slices into the flour mixture, followed by egg, and finally in the panko breadcrumbs. Set aside on a plate.

• Return the frying pan to medium-high heat with enough olive oil to coat the base of the pan. • When the oil is hot, cook the crumbed chicken, in batches, until golden, 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook halloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.

• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.