Sticky Halloumi Burger

Name: Sticky Halloumi Burger with a Sweetcorn Salad and Peri Peri Slaw
Total time: 25 min
Yield: 2
Cuisine: Portuguese
Ingredients: 1 unit(s) Avocado; 125 grams Cherry Tomatoes; 225 grams Halloumi; 150 grams Sweetcorn; 120 grams Coleslaw Mix; 1 sachet(s) Peri Peri Seasoning; 37 grams Red Pepper Chilli Jelly; 20 grams Wild Rocket; 2 unit(s) Burger Buns; 3 tbsp Mayonnaise

with a Sweetcorn Salad and Peri Peri Slaw

Recipe Development TeamPublished on July 27, 2023

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Vibrant, colourful and full of flavour, this vegetarian favourite is one you'll be coming back to time and time again.

Tags:

Vegetarian

•Flexitarian

•Pescatarian

Allergens:

Milk

•Cereals containing gluten

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.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Avocado

125 grams

Cherry Tomatoes

225 grams

Halloumi

(Contains: Milk)

150 grams

Sweetcorn

120 grams

Coleslaw Mix

1 sachet(s)

Peri Peri Seasoning

37 grams

Red Pepper Chilli Jelly

20 grams

Wild Rocket

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten)

Not included in your delivery

3 tbsp

Mayonnaise

Nutritional information

Energy (kcal)895 kcal

Energy (kJ)3744 kJ

Fat61.1 g

of which saturates21.6 g

Carbohydrate51.7 g

of which sugars27 g

Dietary Fibre6.3 g

Protein33.5 g

Salt3.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Sieve

•Bowl

•Baking Tray

Cooking Instructions and Tips

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 avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into 1cm chunks. Season with salt and pepper. Quarter the cherry tomatoes.

Drain the halloumi, then cut into 3 slices per person.

Drain the sweetcorn in a sieve.

Heat a large frying pan on high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some colour.

In a medium bowl, mix the charred sweetcorn, avocado and tomatoes. Season with salt and pepper. Set aside.

In another medium bowl, mix the coleslaw with two thirds of the mayonnaise (see pantry) and the peri peri seasoning. Set aside.

Place the same frying pan on medium-high heat with a drizzle of oil (no need to clean).

Once hot, add the halloumi and fry until golden, 2-3 mins each side.

When the halloumi has 1 min remaining, add the red pepper chilli jelly, then flip to coat.

Meanwhile, halve the burger buns. If you’re using the oven, place the buns onto a baking tray and into the oven to warm through, 2-3 mins. If you’re using the toaster, toast the burger buns in your toaster until golden.

Spread the base of each burger bun with the remaining mayonnaise (see pantry), then top with the sticky halloumi and rocket. Sandwich shut with the bun lid.

Serve the charred sweetcorn salad and peri peri coleslaw alongside.