Honey Lime Glazed Halloumi Burger

While the wedges cook, slice the tomato into 2-3 slices per person. 

Drain the halloumi, then cut into 3 slices per person. Place them into a small bowl of cold water and leave to soak.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the parcel to the tray of potato wedges to roast until soft, 10-12 mins.

Meanwhile, halve the lime. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then cut into 1cm chunks.

Pop the avocado into a small bowl. Squeeze in half the lime juice and season with salt and pepper, then stir in the olive oil for the salsa (see pantry for amount). Set your avocado salsa aside.

When the potatoes have 10 mins left, 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 large frying pan on medium-high heat.

Once hot, lay in the halloumi and fry until golden brown, 2-3 mins on each side.

Remove from the heat and allow to cool slightly, 1-2 mins, then squeeze in the honey and remaining lime juice. Turn to glaze the halloumi. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

When the wedges are nearly ready, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Dry the (now empty) halloumi bowl, then add the roasted garlic and mayo (see pantry for amount). Mix to combine.