Halloumi Burgers with Blistered Tomatoes and Caper Aioli

Preheat oven to 200°C fan-forced. Slice potatoes into wedges, drizzle with 2 teaspoons oil and sprinkle with salt. Bake for 25 minutes or until golden. While the chips are cooking, continue with step 2.

Halve cherry tomatoes. Pick basil leaves from their stems. Crush garlic. Finely chop eschalot and place in a bowl with garlic, red wine vinegar, 2 teaspoons olive oil and ¼ teaspoon salt.

Roughly chop capers. Finely zest and juice lemon. Place aioli, capers, lemon zest and juice in a small bowl and stir to combine.

Heat 2 teaspoons oil in a frypan over medium heat. Add tomato and cook, stirring, for 2 minutes or until slightly blistered and collapsed. Add eschalot dressing and cook for 30–60 seconds or until fragrant. Add most of the basil leaves, stir, then transfer to a bowl and season to taste. Wipe out pan.

Halve halloumi horizontally to yield 2 thinner pieces. Return frypan to medium-high heat with remaining olive oil and halloumi. Cook for 1–2 minutes each side or until golden. Remove from pan and keep warm. Wipe out frypan.

Toast buns in frypan for 1–2 minutes or until golden. Spread buns with caper aioli and top with halloumi, some rocket and spoon over a little of the blistered tomatoes. Top with remaining basil and replace bun tops. Serve with chips, remaining blistered tomatoes and rocket leaves on the side.