• In a medium bowl, place haloumi and cover with water to soak.
• 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. Season with salt and pepper. Top corn with the butter and cover to keep warm.

• Meanwhile, drain haloumi and pat dry. Slice haloumi horizontally to get one thin piece per person.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 2 minutes each side.
• Remove pan from heat and add harissa paste, the honey and water, turning haloumi to coat.

• Halve bake-at-home burger buns and toast or grill to your liking.
• Thinly slice tomato into rounds.

• Spread dill & parsley mayonnaise over bun bases then top with mixed salad leaves, honey-harissa haloumi, sliced tomato and gherkin relish. Spoon over any remaining harissa glaze. Serve with buttered corn cobs. Enjoy!