Spiced halloumi & pineapple burger served with zingy slaw

Spiced halloumi & pineapple burger with zingy slaw

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Prep: 20 mins Cook: 5 mins

Easy

Serves 2

Pack four of your 5-a-day into these tasty veggie burgers with barbecued halloumi. Wrap in lettuce cups instead of buns for a healthy, low-calorie option

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving (with lettuce cups)

  • kcal264
  • fat14g
  • saturates5g
  • carbs19g
  • sugars18g
  • fibre10g
  • protein11g
  • salt1.2g
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Ingredients

  • ½ red cabbage, grated
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 2 carrots, grated
    Carrot

    Carrot

    ka-rot

    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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp cold-pressed rapeseed oil
    Rapeseed oil

    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
    Halloumi

    Halloumi

    ha-loo-mee

    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

  • 2 small slices of fresh pineapple
    Pineapple

    Pineapple

    pine-ap-pel

    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)

Method

  1. 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.

  2. 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.

  3. 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.

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