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- Squeeze the lemon juice over the slices of Halloumi and season them with smoked paprika and a generous amount of black pepper.
- Cook the Halloumi on the barbecue for 4-5 minutes per side until slightly charred.
- Spread the wholemeal baps with pesto and load with slices of tomato and beetroot. Add the barbecued Halloumi and top with baby spinach leaves.
Per serving: 607kcals, 39.7g fat (24.3g saturated), 30g carbs, 6.5g sugars, 34.3g protein, 4.8g fibre, 1.357g sodium
TOP TIP: Don’t season the Halloumi with salt, as it is already very salty.