First, make the hot honey. Tip the honey and chopped jalapeños into a small pan over a medium heat and cook, stirring occasionally, for 3-4 mins until the honey has thinned out and been infused with the jalapeño flavour. Stir in the 1/3rd of the vinegar and smoked paprika, remove from the heat and set aside to cool slightly.

To make the salsa, heat a griddle or frying pan over medium-high heat. Brush the pineapple spears all over with a little of the oil and fry for 4-6 mins on each side until charred. Remove from the heat and set aside to cool slightly, then chop into small cubes. Mix with the chopped spring onions, lime juice** and chilli powder. Season to taste.

For the slaw, mix the remaining vinegar, sliced cabbage, sliced radishes, grated carrot, sliced shallots together in a bowl and season well, adding a splash more vinegar if needed. Heat a frying pan over medium heat and toast the burger buns, cut-side down, for 2-3 mins until golden. Remove from the pan and set aside.

Tip the sesame seeds and panko breadcrumbs onto a plate and mix well. Coat both sides of the halloumi slices in the mixture and set aside. Heat a little more oil in the frying pan over a medium heat and fry the halloumi for 3-4 mins on each side until golden and crisp.

Spread the garlic mayonnaise over the bases of the buns, then top with some slaw, two pieces of halloumi, a drizzle of the hot honey and a spoonful of the salsa. Sandwich with the bun tops and serve.