Crumbed Halloumi Burgers & Potato Wedges

• Meanwhile, thinly slice tomato into rounds. Grate the beetroot.

• Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and Aussie spice blend.
• Dip haloumi slices into flour mixture, followed by 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 beetroot, the balsamic vinegar and brown sugar until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season to taste. Transfer to a bowl. • Wash and dry the frying pan, then return to medium-high heat with enough olive oil to coat the base of pan. • When oil is hot, cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate and season with a pinch of salt.

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