HALLOUMI BURGERS WITH LEMON & MINT

Easy, midweek supper material. The seasonings balance the saltiness of the halloumi.

MAKES 6 BURGERS

200g halloumi, drained and coarsely grated 2 spring onions, trimmed, halved lengthways and finely sliced 2 handfuls coarsely chopped flat-leaf parsley 2 tbsp finely chopped mint finely grated zest of 1 lemon, plus a squeeze of juice 200g courgette, coarsely grated 1 medium free-range egg, beaten 4 tsp good olive oil

TO SERVE

6 warm small round pittas, slit diced avocado balsamic onion relish from a jar quick tomato salsa (see method) ♥ Combine the halloumi, spring onions, herbs and lemon zest in a large bowl. You can do this a couple of hours in advance, in which case cover and chill. ♥ Add the courgette to the cheese mixture and mix well, then season with a little lemon juice and fold in the egg until combined. Using an 8cm plain biscuit cutter or ring, press 3 heaped tablespoons of the mixture at a time into the ring to make small burgers 2cm-3cm thick; you should get six in all. ♥ Heat 2 teaspoons of oil in a large nonstick frying pan over a medium-low heat and fry half the burgers at a time for 4-6 minutes on one side and about 3 minutes on the other side until golden and crusty, carefully lifting them with a spatula now and again to check, as they can darken quite quickly. Transfer to a plate and keep warm in a low oven while you cook the remainder, adding the remaining oil to the pan. ♥ Serve the burgers with the pittas, diced avocado, onion relish and quick tomato salsa. FOR QUICK TOMATO SALSA About half an hour before you want to eat, halve 150g cherry tomatoes, sprinkle with sea salt and set aside. Prepare 1 heaped tsp finely sliced medium-hot red chilli and stir this in just before serving.