Salty and springy halloumi meets its match in sweet, fresh pear for a hand-held dinner that's brimming with the good stuff. Add a tangy pickle, peppery rocket and a creamy, caper-filled aioli and you have a burger that will win you friends (even carnivorous ones).
Drain capers and roughly chop. Pick dill sprigs from their stems and roughly chop ½ the sprigs, reserving remaining sprigs for the salad. Finely zest lemon. Place caper, chopped dill, lemon zest and aioli in a bowl and mix to combine. Set aside.
Peel and thinly slice eschalot into rounds and place in a small bowl. Juice lemon and pour ½ the juice over eschalot. Add a generous pinch of salt and pepper and mix to combine. Set aside to lightly pickle while you prepare the burgers.
Cut cheek from pear and thinly slice. Slice tomato and season with salt and pepper. Halve halloumi horizontally to yield 2 thinner pieces. Halve burger buns.
Heat a frypan over medium heat. Add burger buns and cook cut-side down, in batches if necessary, for 1 minute or until lightly toasted. Remove from pan and wipe pan clean. Heat 2 teaspoons olive oil in pan. Add halloumi and cook for 3 minutes each side or until golden and caramelised. While halloumi is cooking, continue with step 5.
Place pear, rocket and remaining dill in a bowl with remaining lemon juice and remaining olive oil. Season well with salt and pepper and toss to combine.
Spread buns bases with dill aioli and top with some pear and rocket salad, halloumi, tomato and pickled eschalot. Spoon over more dill aioli and sandwich with bun tops. Serve with remaining pear and rocket salad.