Best-ever halloumi burgers

Veggie burgers that the meat eaters won’t be able to resist – and so quick and easy to whip up too!

Serves 6 • Prep 10 mins • Cook 10-15 mins

2tbsp oil, plus extra to drizzle Handful coriander and mint, finely chopped

2 fat garlic cloves, 1 finely chopped, 1 sliced

2tbsp sweet chilli sauce

4 pickled chillies in brine, chopped 2 x 250g packs halloumi or similar cheese, sliced widthways into 6 200g baby plum tomatoes

3 thyme sprigs

2 red onions, each cut into 5 rounds 2 small ripe avocados

Juice 1 lime

6 seeded brioche burger buns or pretzel buns, toasted

1 Heat/light the barbecue. In a shallow glass bowl, mix together the oil, herbs, chopped garlic, sweet chilli sauce and 1tsp brine from the pickle jar. Add the halloumi, tossing to coat, then set aside until ready to cook.

2 Put the tomatoes on a sheet of foil with a drizzle of oil, the sliced garlic, thyme sprigs and some seasoning. Wrap and put on the barbecue to cook until juicy and bursting, about 10 mins. 3 At the same time, toss the onions in

a little oil and salt, then cook on the barbecue until charred and softened, about 5-6 mins, turning.

4 When ready to serve, grill the halloumi for 2-3 mins each side, turning, until char lines appear on both sides. Reserve the marinade then use to glaze the halloumi at the end of cooking.

5 Mash the avocados with the lime juice, chopped chillies and seasoning.

6 Spread the toasted bun bases with avocado, then top with the onions, halloumi, tomatoes and the bun lids. Serve straight away with extra pickles. Per serving: 632 cals, 39g fat, 20g sat fat, 41g carbs

TIP: We used Milky’s Halum, a British cheese that’s rich and creamy, and keeps a fresh, softer texture after grilling