Haloumi & Chargrilled Capsicum Burger

While the potato wedges are roasting, slice the haloumi (see ingredients list) to get 1 thin piece per person, each a similar width to your buns. Place the haloumi slices in a small bowl of cold water and leave to soak. TIP: Soaking the haloumi helps reduce the saltiness!

Thinly slice the brown onion. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the 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 burger buns directly on the wire racks of the oven 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 the haloumi and pat dry with paper towel. Add to the pan and cook until golden, 2 minutes each side. Transfer to a plate lined with paper towel. Thinly slice the tomato.