Double Sesame-Crusted Haloumi Burger

• While the wedges are baking, grate carrot. • Slice haloumi in half crossways to get 1 thin steak 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, sesame seeds, a pinch of salt and the remaining kiwi spice blend. • Coat the haloumi slices first in the flour mixture, followed by the egg and finally the sesame breadcrumbs. Transfer to a plate.

• When the wedges have 5 minutes cook time remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

• While the haloumi is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a medium bowl, combine shredded cabbage, carrot, a drizzle of olive oil and white wine vinegar. Season to taste.