Sesame-Crusted Haloumi & Chicken Burger

• While the wedges are baking, grate carrot. Slice haloumi in half crossways to get 1 thin steak per person. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, sesame seeds, a pinch of salt and the remaining kiwi spice blend. • Coat the haloumi slices first in the flour mixture, followed by the egg and finally the sesame breadcrumbs. Transfer to a plate.

• When the wedges have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side. Transfer to a plate.

TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a medium bow,l combine shredded cabbage, carrot, a drizzle of olive oil and vinegar. Season to taste.