Sticky Sweet Chilli Halloumi Burger

Drain the halloumi, then cut it into 2 slices per person. Place them into a small bowl of cold water and leave to soak.

Thinly slice the tomato.

Trim the baby gem, separate 2 leaves per person and set aside for the burger. Thinly slice the remaining baby gem.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

When the wedges have 10 mins of roasting time remaining, 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 each side.

When you're almost ready to serve, halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.

Toss the carrot ribbons and chopped baby gem through the dressing.

Remove the halloumi pan from the heat and drizzle over half the sweet chilli sauce. Carefully turn the halloumi slices until coated.