Place the capsicums over the flame of a gas hob, barbecue or under a hot grill until the skin blisters and blackens.  Turn as needed.
Allow to sit until cool enough to handle and then rub the skin off with a paper towel.  Remove the stem, seeds and any membrane and cut into 2cm wide strips.
Slice the halloumi into .5cm thick slices.  Heat a film of oil in a pan and when hot quickly cook halloumi until golden on each side.
Slice buns in half and toast at the same time.
Layer leaves, capsicum and halloumi in each burger and top with your favourite chutney or sauce.  Our photo depicts Kathy Paterson's gorgeous kasundi pickle.
Cover with a bun top and serve.