Peri Peri Glazed Chicken Burger and Spiced Halloumi Fries

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.