• Thinly slice capsicum. Thinly slice onion (see ingredients).
• Slice brioche hotdog buns in half lengthways.

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

• Cut halloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum, until tender, 4-5 minutes.
• Add halloumi, cooking until golden brown, 1-2 minutes each side. Transfer to bowl with onion, stir to combine and cover to keep warm.

• Toast hotdog buns as desired.
• In a medium bowl, combine mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.
• Spread bottom half of hotdog buns with smokey aioli, then top with halloumi-capsicum mixture.
• Divide halloumi and caramelised onion subs and salad between plates. Enjoy!
• If you've added a fancify bundle, thinly slice spring onion. Dollop roast tomato salsa over halloumi mixture, sprinkle over shredded cheddar cheese and spring onion.