Haloumi & Chipotle Mayo Burger

While the kumara is baking, cut the haloumi into 1cm slices (you should get 2 pieces per person). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness!

In a small bowl, combine the mayonnaise and mild chipotle sauce (see ingredients list). Set aside. Thinly slice the tomato into rounds. Thinly slice the brown onion. Grate the beetroot (unpeeled). TIP: Wear gloves to prevent the beetroot from staining your fingers!

In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with a pinch of salt and pepper. Transfer to a bowl.

When the fries have 5 minutes cook time remaining, drain the haloumi and pat dry with paper towel. Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the haloumi and cook until golden brown, 2 minutes each side. While the haloumi is cooking, place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.