Greek Style Halloumi & Veggie Burger and Oregano Chips

Meanwhile, halve and peel the red onion. Thinly slice half the onion, then cut the other half into wedges.

When the chips have 20 mins remaining, add the onion wedges to the tray, drizzle with oil and toss together. Return to the oven for the remaining time until softened, 15-20 mins.

Meanwhile, in a medium bowl, mix together the red wine vinegar, a pinch of salt and the sugar for the pickle (see pantry for amount). Stir in the thinly sliced onion and set aside to pickle.

When the chips have 10 mins remaining, place the veggie burgers on a lightly oiled baking tray. 

Bake on the middle shelf until browned, 6-7 mins. IMPORTANT: Ensure they're piping hot throughout.

Meanwhile, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the halloumi and fry until golden, 2-3 mins each side.

Meanwhile, halve the burger buns.

Trim the cucumber, then halve lengthways. Thinly slice widthways.

Just before everything's ready, pop the buns into the oven to warm through, 2-3 mins.

When the burgers are cooked, drizzle over the honey (see pantry for amount) and turn to glaze both sides.

Add the baby leaves to the bowl of pickled onion with a drizzle of oil, then toss together.