• Preheat oven to 240°C/220°C fan-forced. 
• Cut corn cob in half.
• Thinly slice tomato into rounds.
• Thinly slice brown onion.
• Bring a medium saucepan of salted water to  
the boil.  

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook onion, stirring regularly, until softened,  
5-6 minutes.
• Add the balsamic vinegar, brown sugar and a 
splash of water. Mix well. Cook until dark and sticky, 
3-5 minutes.
• Transfer to a small bowl. 

• Slice haloumi horizontally to get one thin piece  
per person.
• In a shallow bowl, place the plain flour. In a second 
shallow bowl, whisk the egg. In a third shallow bowl, 
place panko breadcrumbs.
• Dip haloumi into the flour mixture to coat, then  
into the egg and finally into the breadcrumbs. Set 
aside on a plate.
• Wipe out frying pan, then return to medium-high 
heat with enough olive oil to coat the base. When oil 
is hot, cook haloumi until golden brown, 2 minutes 
each side. Transfer to a paper towel-lined plate.  

• While the haloumi is cooking, cook corn in the 
saucepan of boiling water until tender and bright 
yellow, 5 minutes.
• Drain corn, then set aside.

• Halve bake-at-home burger buns and bake directly 
on a wire oven rack until heated through,  
2-3 minutes.

• Spread the bun bases with smokey aioli.
• Top with mixed salad leaves, crumbed haloumi, 
caramelised onion, pickled jalapeños (if using) and 
sliced tomato.
• Serve with corn cobs. Enjoy! 

TIP: Grab some butter and spread along the corn cob 
to taste!