Crumbed Haloumi Burger

Slice the haloumi in half crossways to get 1 thin steak per person. Place the haloumi into a small bowl of cold water and leave to soak for at least 5 minutes. TIP: Soaking the haloumi helps draw out some of the salt! Thinly slice the red onion. Thickly slice the tomato.

Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion is caramelising, drain the haloumi and pat dry. In a shallow bowl, combine the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the 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 a medium-high heat with enough olive oil to coat the base of the pan. Cook the haloumi until golden brown, 2 minutes each side. Transfer to a plate lined with a paper towel.

Place the burger buns on a plate and microwave for 1 minute. Slice the buns in half. Wipe out the frying pan and return to a medium-high heat. Add the buns, cut-side down, and toast until golden, 3-4 minutes. TIP: If you don't have a microwave, bake the buns in a 220°C/200°C fan-forced oven until heated through, 3-4 minutes.