Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain the halloumi, then cut it into 2 slices per person. Place the slices into a medium bowl of cold water and leave to soak. 

While the halloumi soaks, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the black sesame seeds and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, halve the burger buns. 

Thinly slice the tomato.

About 10 mins before the chips are ready, 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 large frying pan on medium-high heat.

Once hot, add the halloumi and fry until golden, 2-3 mins each side.

Remove the pan from the heat and add the gochujang paste and honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Turn the halloumi in the sauce until nicely coated and sticky, 1 min.

Pop the burger buns onto a baking tray and into the oven to warm through, 2-3 mins.

When everything's ready, spread the mayo (see pantry for amount) over the bun bases. Top with the glazed halloumi and sliced tomato, then top with a handful of rocket. Spoon over any remaining gochujang glaze. Sandwich shut with the bun lids. 

Transfer the burgers to your plates and serve the sesame chips and remaining rocket alongside.

Drizzle the balsamic glaze over the rocket to finish.

Enjoy!