Sweet and Sticky Gochujang Halloumi Burger

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the black sesame seeds and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, halve the burger buns. 

Thinly slice the tomato.

About 10 mins before the chips are ready, 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, add the halloumi and fry until golden, 2-3 mins each side.

Remove the pan from the heat and add the gochujang paste and honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Turn the halloumi in the sauce until nicely coated and sticky, 1 min.

Pop the burger buns onto a baking tray and into the oven to warm through, 2-3 mins.