HALOUMI BURGERS

SERVES 4 PREP 20 MINS COOK 10 MINS

• ¼ cup plain flour, seasoned

• 1 egg

• 1 cup panko crumbs

• 2 tbsp chopped pepitas • 250g haloumi, 1cm slices • ¼ cup olive oil

• 2 flat mushrooms, 1cm slices

• 4 sourdough buns, halved, toasted

• ¹⁄³ cup mayonnaise

• 1 cup baby rocket leaves • 1 tomato, sliced • 1 avocado, seeded, sliced • sweet chilli sauce, sweet potato wedges (see Tip), sour cream, to serve

1 Line an oven tray with baking paper. Place flour on a plate and egg in a shallow dish and combine crumbs

and pepitas in a bowl.

2 Dip haloumi in flour, shaking off excess. Dip into egg. Toss in crumbs, pressing to coat. Place on tray. Chill until required.

3 In a large non-stick frying pan, heat oil on high. Cook mushroom slices 1-2 mins each side until tender. Drain on paper towel.

4 In same pan, cook haloumi 1-2 mins each side until crisp and golden. Drain on paper towel.

5 Spread bun bases with mayonnaise. Fill rolls with rocket, tomato, haloumi and avocado. Drizzle with chilli sauce. Serve with wedges and sour cream.