Peri Peri Chicken Burger and Halloumi Fries
with Chips, Zesty Slaw and Sweet Chilli Sauce
Inspired by some of the world's most popular street food, this tasty Peri Peri Chicken Burger and Spiced Halloumi Fries are perfect for a casual sharing-style dinner.
The quantities provided above are averages only.
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.
Ingredients
225 grams
Halloumi
(Contains Milk)
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
1 unit(s)
Lime
120 grams
Coleslaw Mix
96 grams
Mayonnaise
(Contains Egg, Mustard)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Peri Peri Seasoning
20 grams
Baby Leaf Mix
48 grams
Sweet Chilli Sauce
Not included in your delivery
1 tbsp
Plain Flour
¼ tsp
Salt
2 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain the halloumi, then slice into 1cm batons. Place into a small bowl of cold water and leave to soak.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve the burger buns.
Zest and halve the lime.
In a medium bowl, combine the coleslaw mix, half the lime juice, a pinch of lime zest and half the mayonnaise. Season with salt and pepper.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
In a medium bowl, combine the peri peri seasoning, flour and salt (see pantry for both amounts). Season with pepper.
Add the chicken breasts to the spiced flour and toss to coat.
Heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, lay the chicken breasts into the frying pan. Cook until browned, 3-4 mins each side.
Transfer the chicken to a baking tray and roast on the middle shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Wipe out the (now empty) chicken frying pan and return to medium-high heat with a drizzle of oil.
Once hot, fry the halloumi until golden, turning frequently, 4-5 mins. Remove from the heat, drizzle over the honey (see pantry for amount) and turn to coat.
Pop the burger buns into the oven to warm through, 2-3 mins.
Reserve a handful of baby leaves for the burgers, then add the remaining leaves to the slaw and toss to combine. TIP: Don't add the leaves too early or they'll go soggy.
Spread the remaining mayo over the bun bases and the sweet chilli sauce over the bun lids.
Share the reserved leaves between the bun bases, then top with the peri peri chicken and sandwich shut with the lids.
Serve with the chips, halloumi fries and slaw alongside.
Enjoy!
