Crispy Halloumi & Smoked Bacon Burgers

Breadcrumb the halloumi

• Slice the block of halloumi in half to give you one piece of halloumi per serving (you can usually do this with your hands, if you find the middle of the block then gently pull it apart in half).
• Set up three bowls: one with the plain flour, one with the beaten egg, and one with the panko breadcrumbs mixed with the dried oregano and a pinch of salt and pepper.
• Dip each slice of halloumi into the flour, then the egg, then coat in the seasoned panko breadcrumbs, pressing the halloumi down so the breadcrumbs stick. Set aside in the fridge.

Make the slaw

• Juice the lemon.
• In a large bowl mix together the Greek yoghurt, wholegrain mustard and lemon juice to taste.
• Thinly slice the red onion and thinly slice or shred the white cabbage. Add them to the bowl with the dressing, tossing to coat then season with salt and pepper to taste.

Cook the bacon & halloumi

• Heat a large frying pan over a medium heat and cook the Finnebrogue smoked back bacon for 5–6 minutes until crispy and golden, turning halfway. Transfer from the pan.
• You can leave the cooking juices in the pan for cooking the halloumi.
• Heat a dash of oil in the same pan over a medium heat and fry the breaded halloumi for 2–3 minutes on each side until golden and crisp. Set aside on kitchen paper. Alternatively you can air fry or oven cook the halloumi and bacon.

Assemble the burgers

• Slice and toast the burger buns.
• Layer the base of the bun, starting with a spoonful of slaw, then the halloumi, and bacon.
• Drizzle over the honey and top with the other half of the burger bun, repeat until all are assembled.
• Serve with the mixed leaf salad and enjoy.