Supreme Halloumi Burger & Wedges

• While the wedges are cooking, thinly slice onion (see ingredients). Grate beetroot. • Cut halloumi into 1cm-thick slices. • In a medium bowl, combine Kiwi spice blend and a drizzle of olive oil. Season with salt and pepper, then add halloumi and turn to coat. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, onion and beetroot, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 1-2 minutes each side.

• Meanwhile, halve burger buns and bake directly on an oven rack until heated through, 2-3 minutes.