Peri Peri Chicken Burger and Spiced Halloumi Fries
with Zesty Corn 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.
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)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Peri Peri Seasoning
1 unit(s)
Lime
160 grams
Sweetcorn
120 grams
Coleslaw Mix
96 grams
Mayonnaise
(Contains Egg, Mustard)
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
20 grams
Baby Leaf Mix
48 grams
Sweet Chilli Sauce
Not included in your delivery
1 tbsp
Plain Flour
2 tbsp
Honey
Nutritional information
Utensils
Instructions
If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the burger buns.
Drain the halloumi, then slice into 1cm batons. Place into a small bowl of cold water and leave to soak.
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 seasoning and flour (see pantry for amount) with 0.25 tsp salt. Season with pepper.
Lay your chicken breast in the bowl, then toss to coat evenly. Repeat for the other breast(s). 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 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.
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 halloumi fries and corn slaw alongside.
Enjoy!
