Honey Lime Glazed Halloumi Burger
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Honey Lime Glazed Halloumi Burger

Honey Lime Glazed Halloumi Burger

with Peri Peri Wedges and Avocado Salsa

Our Honey Lime Glazed Halloumi Burger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Smoky and spicy with a slightly sweet kick, this peri peri seasoning gives any dish a tasty boost. This seasoning mix contains herbs and spices such as smoked paprika, ancho chilli powder, ground cumin and oregano, making its punchy taste perfect for marinating meat and fish, as well as a flavour driver in fried rice and loaded wedges.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time20 minutes


serving amount

450 grams


1 sachet(s)

Peri Peri Seasoning

1 unit(s)

Medium Tomato

225 grams


(Contains Milk)

1 unit(s)

Garlic Clove

1 unit(s)


1 unit(s)


15 grams


2 unit(s)

Burger Buns

(Contains Cereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

2 tbsp



Nutritional information

Energy (kJ)4115 kJ
Energy (kcal)983 kcal
Fat59.3 g
of which saturates21.6 g
Carbohydrate81.5 g
of which sugars17.2 g
Protein35.1 g
Salt3.27 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Aluminum Foil
Small Bowl
Paper Towel
Large Frying Pan
Kitchen Shears


Roast the Wedges

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt, pepper and the peri peri seasoning, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Prep Time

While the wedges cook, slice the tomato into 2-3 slices per person. 

Drain the halloumi, then cut into 3 slices per person. Place them into a small bowl of cold water and leave to soak.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the parcel to the tray of potato wedges to roast until soft, 10-12 mins.

Make your Avocado Salsa

Meanwhile, halve the lime. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then cut into 1cm chunks.

Pop the avocado into a small bowl. Squeeze in half the lime juice and season with salt and pepper, then stir in the olive oil for the salsa (see pantry for amount). Set your avocado salsa aside.

Fry and Glaze the Halloumi

When the potatoes have 10 mins left, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the halloumi and fry until golden brown, 2-3 mins on each side.

Remove from the heat and allow to cool slightly, 1-2 mins, then squeeze in the honey and remaining lime juice. Turn to glaze the halloumi. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Mix the Garlic Mayo

When the wedges are nearly ready, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Dry the (now empty) halloumi bowl, then add the roasted garlic and mayo (see pantry for amount). Mix to combine.

Assemble and Serve

When everything's ready, spread the bun bases with the garlic mayo, then top with the glazed halloumi and tomato slices. Drizzle over any remaining honey glaze from the pan and top with the bun lids.

Serve your burgers on plates with the peri peri wedges and avocado salsa alongside.