Crispy Buffalo Halloumi Burger

Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place into a medium bowl of cold water and leave to soak.

Halve, peel and thinly slice the red onion (see ingredients for amount). In a small bowl, combine the red onion, sugar for the pickle (see pantry for amount), the cider vinegar and a pinch of salt. Set aside to pickle.

Drain the sweetcorn in a sieve. Halve the tomatoes. Pop the corn and tomatoes into another medium bowl with a drizzle of oil. Season with salt and pepper, then set aside. 

Put the hot sauce and honey in a small bowl and mix together. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Remove the halloumi slices from the cold water and pat dry with kitchen paper. Sprinkle over the remaining Central American style spice mix.

Wipe out the (now empty) halloumi bowl, then crack the egg (see pantry for amount) into it and whisk.

Put the breadcrumbs into another bowl and season with salt and pepper.

Dip the halloumi into the egg, then the breadcrumbs, ensuring it's completely coated. Shake off the excess and transfer to a plate.

Put a large frying pan on medium-high heat with enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the halloumi fries properly - heat for 2-3 mins before you add the halloumi.

Once hot, carefully lay in the halloumi, reduce the heat to medium-high and fry until golden-brown, 7-8 mins total. Turn every couple of mins and reduce the heat if needed.

Once golden, transfer to a plate lined with kitchen paper.

Meanwhile, halve the burger buns and pop them into the oven to warm through, 2-3 mins.