- ½ red cabbage, grated
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 2 carrots, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 100g radishes, sliced
- 1 small pack coriander, chopped
- 2 limes, juiced
The same shape, but smaller than…
- 1 tbsp cold-pressed rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- big pinch of chilli flakes
- 1 tbsp chipotle paste
- 60g halloumi, cut into 4 slices
A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…
- 2 small slices of fresh pineapple
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 1 Little Gem lettuce, divided into 4 lettuce cups, or 2 small seeded burger buns, cut in half, to serve (optional)
Heat the barbecue. Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice, add ½ tbsp oil and the chilli flakes, then season with salt and pepper. Give everything a good mix with your hands. This can be done a few hours before and kept in the fridge.
Mix the remaining oil with the chipotle paste then coat the halloumi slices in the mixture. Put the halloumi slices on a sheet of foil and put on the barbecue with the pineapple (or use a searing hot griddle pan if cooking inside). Cook for 2 mins on each side until the cheese is golden, and the pineapple is beginning to caramelise. Brush the buns with the remaining chipotle oil, then put your burger buns, if using, cut-side down, on the barbecue for the last 30 seconds of cooking to toast.
Assemble your burgers with the lettuce or buns. Start with a handful of the slaw, then add halloumi and pineapple. Serve with the remaining slaw.
Nutrition with burger bunsNutrition information if serving with the optional small seeded burger buns: 489 kcals / fat 18g / saturates 6g / carbs 58g / sugars 19g / fibre 11g / protein 18g / salt 2.4g