Spiced halloumi & pineapple burger served with zingy slaw

Spiced halloumi & pineapple burger with zingy slaw

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 容易
  • Serves 2

Pack four of your 5-a-day into these tasty veggie burgers with barbecued halloumi. Wrap in lettuce cups instead of buns for a healthy, low-calorie option

  • Healthy
  • Vegetarian
Nutrition: Per serving (with lettuce cups)
Highlight Nutrient Unit
low in kcal 264
fat 14g
saturates 5g
carbs 19g
sugars 18g
fibre 10g
protein 11g
salt 1.2g


  • ½red cabbage,grated
  • 2carrots,grated
  • 100gradishes,sliced
  • 1 small packcoriander,chopped
  • 2limes,juiced
  • 1 tbspcold-pressed rapeseed oil
  • big pinch ofchilli flakes
  • 1 tbspchipotle paste
  • 60ghalloumi,cut into 4 slices
  • 2 small slices offresh pineapple
  • 1Little Gem lettuce,divided into 4 lettuce cups, or 2 small seeded burger buns, cut in half, to serve (optional)


  • STEP 1

    Heat the barbecue. Put the cabbage, carrot, radish and coriander in a bowl. Pour over the lime juice, add ½ tbsp oil and the chilli flakes, then season with salt and pepper. Give everything a good mix with your hands. This can be done a few hours before and kept in the fridge.

  • STEP 2

    Mix the remaining oil with the chipotle paste then coat the halloumi slices in the mixture. Put the halloumi slices on a sheet of foil and put on thebarbecuewith the pineapple (or use a searing hotgriddle panif cooking inside). Cook for 2 mins on each side until the cheese is golden, and the pineapple is beginning to caramelise. Brush the buns with the remaining chipotle oil, then put your burger buns, if using, cut-side down, on the barbecue for the last 30 seconds of cooking to toast.

  • STEP 3

    Assemble your burgers with the lettuce or buns. Start with a handful of the slaw, then add halloumi and pineapple. Serve with the remaining slaw.

Nutrition information if serving with the optional small seeded burger buns: 489 kcals / fat 18g / saturates 6g / carbs 58g / sugars 19g / fibre 11g / protein 18g / salt 2.4g

Goes well with

Recipe from Good Food magazine,July 2018


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