Gorgeous GRILLING

Dust off the barbecue and invite family and friends over to yours

- ROOSE FOLKS

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!

PER SERVING
632 cals, 39g fat, 20g sat fat, 41g carbs

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
• and 1 sliced
• 2tbsp sweet chilli sauce
• 4 pickled chillies in brine, chopped
• 2 x 250g packs halloumi, 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 the barbecue. In a shallow bowl, mix the oil, coriander and mint, chopped garlic, sweet chilli sauce and 1tsp brine from the pickled chillies jar. Toss through the halloumi 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 them up and put on the barbecue to cook until juicy and bursting, about 10 mins.

3 Meanwhile, 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 on each side, turning, until char lines appear on both sides. Reserve the marinade, then use to glaze the halloumi at the end of cooking.