Fancy a barbeque but don’t fancy a burger? With no meat in sight these veggie alternatives with added zing are just perfect on the barbeque or equally as tasty on the griddle pan for a light lunch.
Preparation time: 20 minutes
Cooking time: 20 minutes
250g pack halloumi, sliced into 8
1 400g bag echalion shallots, peeled and halved
1 large or 2 small sweet potatoes, thinly sliced
1 red chilli, deseeded and chopped
Handful fresh mint leaves, sliced
Grated zest 1 lime, juice ½
Olive oil to drizzle
1 large ripe avocado, chopped
2 tbsp double cream
1 tsp red wine vinegar
Small handful fresh coriander, chopped
A squeeze of lime
Salt and pepper
4 burger buns
A little gem, leaves separated
Tomato chilli jam
What to do:
Put the shallots, halloumi and sweet potato in a mixing bowl with the chilli, mint, lime zest and juice and tablespoon of olive oil.
Mash the avocado with the cream, vinegar, coriander a squeeze of lime and season.
Heat a barbecue or griddle pan and cook the sweet potato and shallots for 5 minutes on each side or until charred and tender. Cook the halloumi for 1 minute on each side or until charred.
Halve and toast the burger buns.
Spread the mashed avocado onto the toasted bun bases, add a couple of little gem leaves then top with the shallots, halloumi and sweet potato. Pop the top of the bun on and serve with tomato chilli jam.
Recipe courtesy of UK Shallots