Ingredients

The following ingredients have 4 Servings
  • 250g block halloumi, sliced
  • 3 tbsp peri peri sauce (we used Nando's), plus more to serve
  • 1 tbsp olive oil
  • 2 carrots, peeled and shredded
  • ½ small white cabbage, peeled and shredded
  • 1 red onion, finely sliced
  • 4 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • a bunch coriander, finely chopped
  • a handful rocket or baby spinach leaves
  • 4 ciabatta or burger buns, halved and toasted
  • tomato slices, to serve

Instruction

  • Gently toss the halloumi with the peri peri sauce and olive oil, and leave to marinate while you make the slaw.
  • Toss the carrot, cabbage and red onion in a large bowl. Add the mayo, lemon and lime juice, coriander and toss well.
  • Heat a non-stick pan to medium, and fry the halloumi slices. Fry for a few minutes on each side until the halloumi is soft, and the marinade turns golden and forms a crust.
  • Add a few rocket or spinach leaves to the buns, and top with the halloumi slices and more peri peri sauce. Pile on the slaw, tomato and add the bun tops.