Peri peri halloumi burgers with citrus slaw

Ingredients

• 250g block halloumi, sliced
• 3 tbsp peri peri sauce (we used Nando’s), plus more to serve
• 1 tbsp olive oil
• 2 carrots, peeled and shredded
• ½ small white cabbage, peeled and shredded
• 1 red onion, finely sliced
• 4 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tbsp lime juice
• a bunch coriander, finely chopped
• a handful rocket or baby spinach leaves
• 4 ciabatta or burger buns, halved and toasted
• tomato slices, to serve

Method

1. Gently toss the halloumi with the peri peri sauce and olive oil, and leave to marinate while you make the slaw.
2. Toss the carrot, cabbage and red onion in a large bowl. Add the mayo, lemon and lime juice, coriander and toss well.
3. Heat a non-stick pan to medium, and fry the halloumi slices. Fry for a few minutes on each side until the halloumi
   is soft, and the marinade turns golden and forms a crust.
4. Add a few rocket or spinach leaves to the buns, and top with the halloumi slices and more peri peri sauce. Pile on the slaw, tomato and add the bun tops.