Halloumi and Roasted Aubergine Burger

Meanwhile, trim the aubergine (see ingredients for amount), then slice into 2cm thick rounds.

Cut the halloumi into slices (3 per person), then place them into a small bowl of cold water and leave to soak.

Halve the burger buns.

Pop the aubergine onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast the aubergine on the middle shelf of your oven until soft and golden, 20-25 mins. Turn halfway through.

Meanwhile, in a small bowl, mix together the onion marmalade and harissa paste (see ingredients for amount - use less if you'd prefer things milder).

Set your harissa relish aside until serving.

When about 10 mins of roasting time remain, remove the halloumi slices from the cold water. Pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove from the heat.

Meanwhile, pop the burger buns onto the aubergine tray to warm through for the last 2-3 mins.