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Peri peri halloumi burger with sweetcorn salsa
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Peri peri halloumi burger with sweetcorn salsa
Peri peri sauce gives a spicy kick to this veggie halloumi burger recipe
Serves: 4
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
720Kcal
Fat
51gr
Saturates
17gr
Carbs
42gr
Sugars
13gr
Fibre
5gr
Protein
20gr
Salt
2.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 250g pack halloumi
- 4 tbsp peri peri sauce, plus extra to drizzle
- 100g mayonnaise
- juice of 1 lime
- 1 red onion
- 3 tsp olive oil
For the salsa
- 2 corn on the cob
- 1 spring onion, finely chopped
- 8 baby plum tomatoes, quartered or roughly chopped
- ½ red chilli, deseeded and diced
To serve
- 4 rolls, split (we used Taste the Difference brioche burger buns)
- 1 ripe avocado, peeled, stoned and sliced
- leaves from a soft round lettuce
Step by step
Get ahead
Prepare to the end of step 4 a few hours ahead. Leftover salsa will keep in the fridge for a couple of days.
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Cut the halloumi into 8 slices, put them in a shallow dish and drizzle with half the peri peri sauce, turning to coat. Set aside.
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Mix the rest of the peri peri sauce into the mayonnaise with a squeeze of the lime juice, and set aside.
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Cut the onion into 12 wedges through the root, to hold each wedge together. Heat a griddle pan on a high heat. Brush the onion with 2 teaspoons of the oil, add to the pan and cook for 2-3 minutes on each side until slightly caramelised, then remove to a plate.
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Stand each corn cob upright on a chopping board and slice off the kernels. Heat the remaining 1 teaspoon oil in a large nonstick frying pan and toast the corn kernels over a high heat for 3-4 minutes until starting to char, then tip into a bowl. Stir in the spring onion, tomatoes, chilli, a little of the lime juice and some seasoning.
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Toast the split buns on the hot griddle pan. Toss the avocado slices with a little of the lime juice. Spoon a dollop of the spicy mayo onto the base of each bun, then layer the lettuce, avocado and onions on top.
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Add the halloumi to the hot nonstick frying pan and cook over a medium heat for 11⁄2-2 minutes each side until golden. Add to the buns, spoon some of the salsa on top and add an extra drizzle of peri peri sauce, if you like, before topping with the burger bun lid.