Churrasco Halloumi Burgers

A flavourful Portuguese-style marinade gives the halloumi a delicious glaze. We’ve paired this with some more-ish crispy potato wedges and a saffron and garlic aioli as a perfect accompaniment to the halloumi burger.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 200C/fan 180C/gas 6 and bring a pan of water to the boil.

Step 2

Marinate the halloumi slices in the PIRI PIRI GLAZE and a little olive oil and keep aside.

Step 3

Par-boil the potato wedges for 5 mins, then drain them.

Step 4

Toss the potatoes wedges in the SPICY WEDGE BLEND and a little olive oil on a lined baking tray and cook in the oven for 15 mins

Step 5

Mix the mayonnaise with the SAFFRON SEASONING in a small bowl for your aioli sauce.

Step 6

Heat a little oil in a small frying pan over medium heat and add the sweetcorn. Stir-fry for 3 mins to lightly colour them. Then tip them into the aioli sauce

Step 7

Take the potato wedges out of the oven and give them a shake. Create a bit of space and put the marinated halloumi slices onto the same baking tray. Put the tray back in the oven for 10 mins so that the halloumi can brown a little

Step 8

Assemble your burger with layers of lettuce, tomato and avocado slices (if having), a slice or two of halloumi, some of your sweetcorn saffron aioli. Serve the rest of the sweetcorn saffron aioli on the side to dip your wedges into