Add a few rocket or spinach leaves to the buns, and top with the halloumi slices and more peri peri sauce. Pile on the slaw, tomato and add the bun tops.
Ingredients
- halloumi 250g block, sliced
- peri peri sauce (we used Nando's) 3 tbsp, plus more to serve
- olive oil 1 tbsp
- carrots 2, peeled and shredded
- white cabbage ½ small, peeled and shredded
- red onion 1, finely sliced
- mayonnaise 4 tbsp
- lemon juice 1 tbsp
- lime juice 1 tbsp
- coriander a bunch, finely chopped
- rocket or baby spinach leaves a handful
- ciabatta or burger buns 4, halved and toasted
- tomato slices to serve
Method
-
Step 1
Gently toss the halloumi with the peri peri sauce and olive oil, and leave to marinate while you make the slaw.
-
Step 2
Toss the carrot, cabbage and red onion in a large bowl. Add the mayo, lemon and lime juice, coriander and toss well.
-
Step 3
Heat a non-stick pan to medium, and fry the halloumi slices. Fry for a few minutes on each side until the halloumi
is soft, and the marinade turns golden and forms a crust. -
Step 4
Add a few rocket or spinach leaves to the buns, and top with the halloumi slices and more peri peri sauce. Pile on the slaw, tomato and add the bun tops.
Love halloumi burgers? Us too! Try it with jerk seasoning next time...
We have plenty of veggie burger recipes here, from black bean burgers to mushroom burgers. Try one out...
Nutritional Information
- Kcals 730
- Fat 45.6g
- Saturates 13.3g
- Carbs 50.4g
- Sugars 14.1g
- Fibre 8.6g
- Protein 25.2g
- Salt 3.2g
