Crumbed Halloumi, Zucchini and Chipotle Burger

Cut sweet potato into 2cm wedges and place on a large lined baking tray. Drizzle with 20ml (1 tablespoon) olive oil and season with salt and pepper. Roast for 25–30 minutes or until golden brown and tender.

Meanwhile, cut halloumi horizontally into 2 even slices. Place flour, egg and panko breadcrumbs in three separate bowls. Lightly beat egg. Dust halloumi in flour. Dip in egg, allowing excess to drip off. Thoroughly coat halloumi in breadcrumbs. Place on a plate and chill in fridge for 5 minutes or until ready to cook.

Cut zucchini into thin rounds. Heat remaining 2 teaspoons olive oil in a non-stick frypan over medium-high heat. Add zucchini and cook, stirring occasionally, for 3–4 minutes or until softened. Wipe out frypan. Slice buns in half and toast in frypan for 1 minute. Remove and set aside.

Thinly slice onion into rounds. Place in a bowl with rice wine vinegar, sugar, a pinch of salt and warm zucchini. Mix well to combine and set aside for at least 10 minutes to lightly pickle.

Heat 1cm oil in a medium frypan over medium-high heat. Add halloumi and cook for 2 minutes each side or until golden brown and crispy. Remove with tongs and drain on paper towel.

Slice tomato. Spread bun bases with ½ the chipotle mayonnaise. Top with halloumi, tomato, and onion and zucchini pickle. Drizzle over remaining chipotle mayonnaise and replace bun tops. Serve immediately with sweet potato wedges.