Crumbed Haloumi & Chicken Burger

• Meanwhile, roughly chop baby leaves. Slice haloumi in half crossways to get 1 thin steak per person. • In a small bowl, combine BBQ sauce and cherry sauce. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a shallow bowl, add the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip haloumi slices into flour mixture, followed by the egg and finally in panko breadcrumbs. Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.

TIP: Chicken is cooked when it is no longer pink inside.

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a large bowl, combine baby leaves, deluxe salad mix and mayonnaise. Season to taste.