For the burgers:
250g halloumi, sliced
3 tbsp peri peri sauce, plus extra to serve (Click here for recipe)
1 tbsp olive oil
4 burger buns or ciabattas, split and toasted
2 tomatoes, sliced
4 handfuls of rocket
For the salad:
Juice of 2 limes
1 x 200g tub of sour cream
1½ tsp cumin
1½ tsp smoked paprika
½ tsp chilli powder
Salt and black pepper
2 x 198g tins of sweetcorn
1 red pepper, deseeded and finely chopped
1 green chilli, deseeded and finely chopped
½ a red onion, finely chopped
1 small courgette, finely chopped
Bunch of fresh coriander, finely chopped
- 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.
Per Serving: 687kcals, 33.8g fat (18.6g saturated), 75.1g carbs (10g sugars), 36.6g protein, 7.8g fibre, 1.309g sodium