Peri Peri Glazed Chicken Burger and Spiced Halloumi Fries
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Peri Peri Glazed Chicken Burger and Spiced Halloumi Fries

with Zesty Corn Slaw and Sweet Chili Sauce

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 Time20 minutes
Cooking time25 minutes


serving amount

225 grams


(Contains Milk)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

2 unit(s)

Chicken Breasts

1 sachet(s)

Peri Peri Seasoning

1 unit(s)


160 grams


120 grams

Coleslaw Mix

96 grams


(Contains Egg, Mustard)

1 sachet(s)

Roasted Spice and Herb Blend

20 grams

Baby Leaf Mix

48 grams

Sweet Chilli Sauce

Not included in your delivery

1 tbsp

Plain Flour

2 tbsp



Nutritional information

Energy (kJ)4301 kJ
Energy (kcal)1028 kcal
Fat47.9 g
of which saturates19.1 g
Carbohydrate75.9 g
of which sugars36.5 g
Protein74.1 g
Salt5.15 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Paper
Chopping Board
Medium Bowl
Small Bowl
Large Frying Pan



If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the burger buns. Halve the burger buns.

Drain the halloumi, then slice into 1cm batons. Place into a small bowl of cold water and leave to soak. 

Meanwhile, 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. 

In a medium bowl, combine the peri peri and flour (see pantry for amount)  with 0.25 tsp salt. Season with pepper. 

Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breasts. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is 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 there is 1 min of cooking time 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. Give the pan a quick wipe out.


While the chicken fries, zest and halve the lime. 

Drain the sweetcorn in a sieve.

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

Taste and season with more lime juice or 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.

Heat the (now empty) frying pan 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, toast the burger buns 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.


Transfer the burger buns, cut side up, to your serving plates. Spread the remaining mayo over the bun bases. Spread the sweet chilli sauce over the bin 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 halloumi fries and corn coleslaw alongside.


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