Haloumi & Chargrilled Capsicum Burger

While the sweet potatoes are roasting, slice the haloumi (see ingredients list) in half through its thin side. Slice the halves in half again through their wide sides. TIP: You will get 1 piece per person, each a similar width to your buns. Place the haloumi slices into a small bowl of cold water and leave to soak. TIP: Soaking the haloumi helps draw out some of the salt!

Thinly slice the brown onion. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and cook, stirring, until softened, 5-6 minutes. Add the warm water, brown sugar and balsamic vinegar and simmer until the liquid is nearly evaporated and the mixture is slightly sticky, 3-5 minutes. Season with a pinch of salt and pepper. Transfer to a bowl.

While the onion is cooking, place the bake-at-home burger buns directly onto the wire racks and bake until heated through, 3 minutes.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Drain and pat dry the haloumi then add to the pan. Cook until golden, 2 minutes each side. While the haloumi is cooking, thinly slice the tomato.