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For the burgers:
For the salad:
- Gently toss the halloumi with the peri peri sauce and olive oil. Set aside to marinate marinate while you make the slaw.
- In a large bowl, whisk together the lime juice, sour cream, cumin, paprika, chilli powder and some salt and black pepper. Add the sweetcorn, pepper, chilli, red onion, courgette and coriander. Stir to combine well, then taste and add extra salt and/or pepper if needed.
- Heat a large pan over a medium-high heat and cook the halloumi for 2-3 minutes per side until a golden crust forms.
- Layer the bottom burger buns with sliced tomato, rocket and the halloumi. Spread the buns with some extra peri peri sauce. Sandwich together and serve the burgers with the corn salad.
Note: Ciabattas can be used as an alternative to burger buns, if you wish.
Per Serving: 687kcals, 33.8g fat (18.6g saturated), 75.1g carbs (10g sugars), 36.6g protein, 7.8g fibre, 1.309g sodium