Heat oil over a low to medium heat in a large non-stick frying pan and when it is hot, add the grated beetroot, salt, chilli flakes and brown sugar and cook for about 5 to 7 minutes, to allow the beetroot to cook, through and some of the juices to reduce.

Step 2

Now add the orange zest and juice and cook for a further 4 to 5 minutes, which will make things a little sticky and syrupy.

Step 3

Now the beetroot chutney is ready, and it can be served hot or cold.

Step 4

Cut the haloumi into 8 slices about 1 to 1.5 cm thick each and then barbecue, grill/broil or fry the haloumi on a lightly oiled surface over high heat for about a minute each side, until each slice is golden and then squeeze over some lemon juice.

Step 5

At the same time toast the outside of your bread until the middle is hot and steamy, and the outside is crusty and warm.

Step 6

To assemble the burger, cut the bread or rolls in half and layer with some beetroot chutney, a sprinkling of hazelnuts and a slice of haloumi, topped with a couple of leaves of each herb and drizzle with a touch of olive oil and sandwich on the other half of the bread.