Portuguese-Style Chicken & Haloumi Burger

While the fries are baking, thinly slice the red onion. Thinly slice the tomato into rounds. Slice the lemon into wedges. In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar (for the onion) and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

While the onion is cooking, finely chop the garlic. Cut the haloumi into 1cm-thick slices. In a medium bowl, combine the salt, garlic, smoked paprika, brown sugar (for the chicken), a small squeeze of lemon juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the marinade and toss to coat. Set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until lightly browned and cooked through, 2-4 minutes each side (depending on size). Transfer to a plate to rest. Cook the haloumi until browned, 1-2 minutes each side. Remove from the heat.

TIP: The sugar in the marinade may caramelise slightly in the pan - this adds to the flavour!

TIP: The chicken is cooked when it's no longer pink inside.

Place the butter burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. In a small bowl, combine the smokey aioli with a squeeze of lemon juice.