Peri Peri Chicken Burger and Spiced Halloumi Fries

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

Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the chicken has 1 min left, drizzle over the honey (see pantry for amount) and turn to coat. 

Once cooked, transfer the chicken to a board, cover with foil and rest until ready to serve. 

While the chicken fries, zest and halve the lime. 

Drain the sweetcorn in a sieve.

In a medium bowl, combine the coleslaw mix, sweetcorn, half the lime juice, a pinch of lime zest and half the mayonnaise. Season with salt and pepper. 

Taste and season with more lime juice and zest if needed.

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Sprinkle over the roasted herb and spice blend and toss to coat.

Wipe out the (now empty) chicken frying pan and pop on medium-high heat with a drizzle of oil.

Once hot, fry the halloumi until golden, turning frequently, 4-5 mins.

When everything's nearly ready, if you're using the toaster, halve the burger buns and toast in your toaster until golden.

If you're using the oven, pop them 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.