Trim and finely slice the fennel. If you have a mandoline, now is the time to use it. If not, a sharp knife will do the job nicely. Trim and thinly slice the asparagus spears into rounds, keeping the tops whole. Add the fennel, asparagus, and asparagus tops into the bowl with the juice of 1 lime, 2 tbsp of olive oil, and 50g Greek yoghurt. Season with salt and pepper. Toss until evenly coated and set aside.

Peel the garlic cloves. Drain the roasted peppers and add them into a blender with the almonds, 40ml of olive oil, the curry powder and half of the garlic. Blend until a smooth thick sauce appears. Season with salt and pepper, then set aside.

Slice each halloumi block into four slices. Heat a drizzle of oil into a non-stick frying pan on medium-high heat. Once hot, add the halloumi and cook for 2-4 mins on both sides until golden, turn the heat down if the halloumi is colouring too quickly. Turn the heat down to low, add 2 tbsp of olive oil, grate in the remaining garlic, and stir through the ground turmeric. Turn to coat the halloumi, 1 min.

Halve and toast the buns.

Slather some romesco onto the bottom bun. Top with two slices of halloumi, some fennel slaw, and spread a good blob of yoghurt onto the top bun. Serve the burgers with the remaining fennel and asparagus salad.