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Grilled hal­loumi burger with smashed av­o­cado

Ev­ery good pit­mas­ter needs a solid veg­gie burger in their arse­nal. This recipe is also a favourite among meat- eaters, and is sim­ple, quick to make and packed with flavour. Serves 4 Prep 15 mins Cook 5 mins BBQ set-up: tar­get (see p65)

FOR THE SEA­SON­ING

1 tsp sumac pinch cayenne pep­per 1 tsp pa­prika

FOR THE SMASHED AV­O­CADO

2 ripe av­o­ca­dos 1 lime, juiced

FOR THE BURG­ERS

4 slices hal­loumi, 2cm thick olive oil, for driz­zling 4 burger buns (brioche

or demi-brioche) hand­ful mint leaves, chopped pome­gran­ate mo­lasses,

for driz­zling 2 ripe toma­toes (prefer­ably

beef), sliced bunch of rocket

1 Put the sea­son­ing spices in a bowl and mix well. Halve the av­o­ca­dos, re­move the stones and use a large spoon to scoop out the ripe flesh. Trans­fer the av­o­cado to a bowl, then smash to a chunky paste with the back of a large spoon. Pour in the lime juice, give it a quick stir and set aside.

2 Lay the hal­loumi slices on a plate, driz­zle olive oil on both sides, then lightly sprin­kle the sea­son­ing mix all over.

3 Put the hal­loumi over di­rect heat and grill for a cou­ple min­utes each side un­til you have lovely golden grill marks. Toast your burger buns on the grill.

4 To as­sem­ble, spoon the av­o­cado onto the four bun bases, then sprin­kle with mint and top with the hal­loumi. Driz­zle over the pome­gran­ate mo­lasses, then fin­ish with the tomato slices and rocket. Serve im­me­di­ately.

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