Crumbed Halloumi & Chicken Burger

• Thinly slice onion (see ingredients) and radish. 
• Thickly slice tomato. 
• Slice halloumi in half crossways to get 1 thin 
steak per person. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook onion, stirring, 
until softened, 5-6 minutes. 
• Add the balsamic vinegar, a splash of water and 
brown sugar and mix well. Cook until dark and 
sticky, 3-5 minutes. Transfer to a small bowl. 
• Wash out and dry the frying pan.

• In a shallow bowl, combine the plain flour, Nan's special seasoning and a good pinch of pepper. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place the panko breadcrumbs. Dip haloumi slices into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate. • When the onions are done, wipe out the pan and return to medium-high heat with enough olive oil to coat the base of the pan. Add crumbed halloumi and cook until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. TIP: The chicken is cooked when it is no longer pink inside.

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