The Big Halloumi

In the meantime, trim the aubergine, then slice into 1cm thick rounds.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast the aubergine on the top shelf of your oven until soft and golden, 20-25 mins. Turn halfway through. 

While everything roasts, 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 half the tomatoes, then set aside for later. Cut the remaining tomatoes into 2cm chunks.

In a large bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts), then stir through the tomato chunks. Season with salt and pepper. Set aside.

When the chips have 8-10 mins left, remove the halloumi slices from the cold water and pat them dry with kitchen paper.

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 from the heat and drizzle over the honey, turning the halloumi to coat on all sides. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

When everything's nearly ready, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.

In a small bowl, combine the sun-dried tomato paste and mayonnaise (see pantry for amount). 

Just before you're ready to serve, toss the baby leaves with the dressing and tomatoes.