Defrost the bun

Defrost the burger

Peel carrot into ribbons and place into iced water

Pick the herbs

1. In a bowl mix together the carrot, herbs, pickled red cabbage, fennel and onions - set to one side.

2. Season and lightly oil the burger and place onto a hot grill, turn to ensure even colour/charring - cook until core temperature is reached.

3. Cook the halloumi fries in a deep fat fryer at 180°C for 3 minutes until golden and crisp - drain well.

4. In a pan over a medium heat bring the sweet chilli sauce to a gentle boil - toss in the halloumi fries and glaze well until sticky.

5. Spoon half the halloumi fries onto the base of the bun, top with the burger and place the remaining the halloumi fries on top.

6. Dress the burger with the salad, add the bun top and spear with a skewer - serve!