• In a medium bowl, place haloumi and cover with water to soak.
• Cut corn cob in half.
• Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes.
• Drain any excess liquid, then season with salt and pepper. Top with the softened butter and cover to keep warm. 

• Drain haloumi and pat dry. Slice haloumi horizontally to make one piece per person.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side.
• Remove pan from heat, then add sweet chilli sauce and mixed sesame seeds, gently turning haloumi to coat.

• While haloumi is cooking, halve bake-at-home burger buns and toast or grill to your liking.
• In a second medium bowl, combine slaw mix, mayonnaise and a drizzle of olive oil and white wine vinegar. Season to taste with salt and pepper.

• Build burgers by topping buns with gherkin relish, some creamy slaw and sesame and sweet chilli haloumi. 
• Serve with corn cobs and any remaining slaw. Enjoy!