Halloumi burgers with lemon and mint

SERVES 6

For the burgers

200g halloumi, drained and coarsely grated

2 spring onions, trimmed, halved lengthways and finely sliced

2 handfuls flat-leaf parsley, coarsely chopped

2tbsp mint, finely chopped zest 1 lemon, plus a squeeze of juice

200g courgette, coarsely grated

1 medium egg, beaten

4tsp extra virgin olive oil

To serve

150g cherry tomatoes, halved 1 heaped tsp medium-hot red chilli, finely sliced

6 warm small round pitta breads, slit diced avocado or onion relish

8cm biscuit cutter

To make the burgers, combine the halloumi, spring onions, herbs and lemon zest in a large bowl, then cover the ingredients and chill. This can be done well in advance.

Shortly before serving, sprinkle the cherry tomatoes with salt and set aside for 15-30 minutes, then stir in the chilli.

Add the courgette to the cheese mixture and mix well, then season with a little lemon juice and add the egg. Using an 8cm plain biscuit cutter or ring, press 3 heaped tbsp of the mixture at a time into the ring to make small burgers 2-3cm thick – you should get 6 in all.

Heat 2tsp oil in a large, nonstick frying pan over a mediumlow heat and fry half the burgers at a time for 4-6 minutes on one side and 3 minutes on the other until golden and crusty, carefully lifting them with a spatula now and again to check, as they can darken quickly and are quite delicate. Transfer to a plate and keep warm in a low oven while you cook the remainder, adding the rest of the oil to the pan.

Slip the burgers inside the pittas, add some diced avocado or spread with onion relish, then scatter over the tomatoes.