Indian Halloumi Burgers with Spiced Carrot Chips

Steps

1. Prep carrots Preheat oven to 210°C. Cut carrots into 5 x 1cm chips. Mix flour and salt in a bowl; in a second bowl, whisk eggs with milk; in a third bowl, mix breadcrumbs with garlic and first measure of Indian five spice.
2. Cook carrots Coat carrots first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Season with salt and roast for about 15-20 minutes, until golden and tender.
3. Prep halloumi and salad Cut halloumi into 0.5cm slices. Place in a shallow bowl, with second measure of Indian five spice and a drizzle of oil. Toss to coat and set aside. Thinly slice capsicum and bok choy. Place in a bowl with kale and mayonnaise. Set aside.
4. Cook halloumi When 5 minutes remain on carrots, heat a drizzle of oil in a large fry-pan (for best results, cook halloumi in a non-stick pan) and cook halloumi, for about 1 minute each side, until golden. While halloumi cooks, slice baps in half and place in oven, for about 3 minutes, until warmed through.
5. Finish salad Just before serving, toss salad and season to taste
6. To serve Fill baps with halloumi and salad, then dollop with a little tomato chutney. Place carrot chips on the side with remaining chutney.