Halloumi and Spring Onion Fritter Burger

Meanwhile, drain and coarsely grate the halloumi. Trim and thinly slice the spring onions. 

In a medium bowl, combine the grated halloumi, spring onions, plain flour, egg and water (see pantry for all three amounts). Sprinkle in the remaining chermoula spice mix and spoon in half the harissa paste.

Season with pepper and mix to combine into a thick batter. Set aside for now. TIP: Lift out some of the mixture with a spoon - if it's too wet and doesn't hold its shape, add a little more flour if you have any at home!

Meanwhile, cut the tomato into 1cm chunks. Halve the burger buns.

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Add in the tomato chunks and season with salt and pepper. Mix well and set aside for later. 

In a small bowl, combine the burger sauce and remaining harissa paste. Set aside for now. 

Heat a large frying pan on medium-high heat with enough oil to coat the bottom of the pan. 

Once hot, place heaped tablespoons of the fritter mixture, 2 per person (in batches), into the pan.

Flatten slightly with the back of your spoon. Fry until golden and cooked through, 2-3 mins each side. TIP: Don't flip them too early, they need time to set. 

Once cooked, transfer to a plate lined with kitchen paper. Keep cooking in batches until all the mixture is used up. TIP: Add extra oil to the pan in between batches if needed. 

Meanwhile, when everything's almost ready, pop the buns in the oven to warm through, 2-3 mins. 

Add the rocket to the tomato bowl and toss to coat in the dressing.

Once all the halloumi fritters have cooked through, drizzle over the honey (see pantry for amount).