Serves 2
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  1. Squeeze the lemon juice over the slices of Halloumi and season them with smoked paprika and a generous amount of black pepper.
  2. Cook the Halloumi on the barbecue for 4-5 minutes per side until slightly charred.
  3. Spread the wholemeal baps with pesto and load with slices of tomato and beetroot. Add the barbecued Halloumi and top with baby spinach leaves.

Nutrition Facts

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.