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Halloumi Burger

Halloumi Burger

with Mango Chutney Spiced Chickpea Salad
4.5(223)
Recipe Development Team
Recipe Development TeamUpdated on March 29, 2026
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Calories
: 
274 kcal
Protein
: 
10g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

80 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

2 unit(s)

Medium Tomato

250 grams

Halloumi

2 unit(s)

Burger Buns

1 carton(s)

Chickpeas

½ unit(s)

Lime

½ bunch(es)

Mint

Energy (kJ)1148 kJ
Energy (kcal)274 kcal
Fat7.5 g
of which saturates3 g
Carbohydrate38.3 g
of which sugars25.4 g
Dietary Fibre7.7 g
Protein10 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Halve the burger buns.

Chop the halloumi widthways into 3 slices person. Pat dry on kitchen towel.

Heat a frying pan over medium high heat (no oi!)

2

Pop the burger buns in the pan, cut side down. Do in batches if necessary.

Warm through until lightly golden and toasted, 1 min.

Remove from the pan and set aside.

Add splash of oil to the pan.

3

When the oil is hot, add the halloumi to the pan. 

Cook until golden on both sides, 2 mins on each side.

Remove the pan from the heat when done.

4

Meanwhile, trim the root from the baby gem lettuce then separate the leaves.  Keep 2 leaves per person to one side. Finely shred the rest.

Cut 2 slices of tomato per person and chop the remaining tomato into 1cm chunks.

Pick the mint leaves from their stalks. Finely chop the leaves and discard the stalks.

Zest, then halve the lime

Drain and rinse the chickpeas.

5

In a large bowl, mix the lime zest with the mint and Greek yoghurt. Season with salt and pepper. 

Smear a spoonful of the minty yoghurt onto  the bottom half of each of your burger buns.

Add the chickpeas, shredded lettuce, a squeeze of lime juice and half the mango chutney to the bowl with the remaining yoghurt and mix well. 

Season to taste with salt and pepper.

6

Squeeze the remaining mango chutney over the halloumi and turn to coat the cheese.

Reheat over medium heat if necessary

Place the lettuce leaves and sliced tomato on the base of your burger bun.

Top with the halloumi and pop the lid on top.

Pop a burger on your plate and spoon the chick pea salad alongside. Finish with a sprinkle of the tomato chunks.

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