• Boil the kettle. Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • In a medium bowl, add haloumi and cover with water to soak.

• Half-fill a large saucepan with boiling water and a pinch of salt. Cut corn cob in half. • Cook corn in the boiling water, over high heat, until tender, 5 minutes. Drain. • Meanwhile, place bake-at-home burger buns on a plate and microwave in 10 second bursts for 1 minute. • Halve buns and toast, cut-side down, in the frying pan over medium-high heat until golden, 3-4 minutes. TIP: If you don't have a microwave, you can bake the buns straight on the wire rack at 180°C/160°C fan-forced for 3 minutes, or until heated through.

• Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • Return large frying pan to medium-high heat with enough olive oil to coat the base over medium-high heat. Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate. • Wipe out pan then cook pulled pork and All-American spice blend, stirring, until fragrant, 1-2 minutes. • Add the water and BBQ sauce and cook until combined and heated through, 1-2 minutes.

• In a medium bowl, combine deluxe slaw mix, garlic aioli and a splash of pickling liquid. Season. Drain pickled onions. • Top burger buns with creamy slaw, haloumi slice, BBQ pulled pork and pickled onions. • Serve with corn cobs (spread with a little butter if you like!) and any remaining slaw. Enjoy!