SPICED HALLOUMI PINEAPPLE BURGER WITH ZINGY SLAW

PREP 20 MINS COOK 5 MINS SERVES 2 AS A MAIN

½ red cabbage, finely shredded 2 carrots, coarsely grated

100g radishes, trimmed, thinly

sliced into rounds

1 small bunch coriander, leaves

chopped

Juice of 2 limes

1 Tbsp olive oil

Pinch chilli flakes

Freshly ground black pepper 1 Tbsp chipotle sauce

60g salt-reduced haloumi,

cut into 4 slices

2 small slices fresh pineapple 2 small (35g each) seeded burger buns or gluten-free buns, cut in half, to serve 1 Preheat barbecue grill or plate on medium-high. Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice. Add 2 tsp oil, the chilli flakes and pepper. Give everything a good mix with your hands. Place in an airtight container in the fridge until ready to use (can be made a few hours ahead).

2 Mix remaining oil with chipotle sauce in a small bowl. Coat haloumi slices in the mixture. Put haloumi slices on a sheet of foil and put on the barbecue with pineapple

(or use a searing hot chargrill if cooking inside). Cook for 2 minutes on each side until cheese is golden, and the pineapple is beginning to caramelise. Brush buns with remaining chipotle oil, then place the 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 buns. Start with a handful of the slaw, then add haloumi and pineapple. Serve with the remaining slaw on the side.

Nutrition info

PER SERVE (with burger bun) 1780kJ, protein 15g, total fat 19g (sat. fat 7g), carbs 39g, fibre 16g, sodium 747mg • Carb exchanges 2½

• GI estimate low • Gluten-free option

GFO LCO

PER SERVE (lower-carb option; with lettuce buns) 1430kJ, protein 12g, total fat 18g

(sat. fat 7g), carbs 25g, fibre 14g, sodium 520mg • Carb exchanges 1½

• GI estimate low

• Gluten-free option