If you’re entertaining this weekend or just want to make Saturday nights in a bit more epic, this is the recipe for you. Enjoy these delicious and nutritious halloumi burgers with flavour-packed toppings courtesy of Anna Barnett.
Preparation Time – 10-15 minutes
Cooking Time – 10 minutes
1 tbsp black sesame seeds
1 inch fresh ginger – peeled and finely grated
1 carrot - grated
1 pack of halloumi (around 220-250g) - grated
1 small courgette – ends removed and grated
Sprinkle of white pepper
Small handful of coriander – finely chopped
4 gem lettuce – ends removed and leaves left whole
Spiced Tahini Slaw Ingredients
½ medium sized white cabbage – finely shredded
2 medium sized carrots – grated
Handful of fresh coriander – leaves torn off the stalks
2 large kaffir lime leaves (optional) – finely shredded
2 spring onions – finely sliced
Black and white pepper – to taste
Spiced Tahini Dressing Ingredients
1 tbsp of dark tahini
1 glug of white wine vinegar
5 tbsp of natural yogurt
Glug of red wine vinegar
Good sprinkle of white pepper
Good sprinkle of chilli flakes or hot paprika
Begin by combining grated halloumi, sesame seeds, ginger, carrot, courgette, pepper and coriander. Once thoroughly mixed, take a handful at a time and squeeze out any excess juice. Set to one side on paper towels to absorb any excess water until ready to fry.
Heat a non-stick pan over a medium to high heat and after a minute or two add the halloumi patties, squashing them down a little once in the pan. If your pan is hot enough you won’t need to add any oil, the halloumi should do all the work here. Allow to cook for at least two to three minutes or until crispy and golden then carefully flip the patties using a spatula, being careful not to break up the burgers.
Next prepare all ingredients for the slaw before making your spiced tahini ingredients. When ready to serve combine the two, thoroughly mixing and adjusting the seasoning and spice to taste.
Serve burgers fresh from the pan alongside your spicy slaw, arranging inside a pile of gem lettuce leaves.