Save to your scrapbook

    Joe Wicks' peri-peri halloumi burger

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Joe Wicks' peri-peri halloumi burger

    Serves: 1


    3 tbsp peri-peri sauce 
    100g halloumi, cut into four slices
    1 tbsp mayo
    1 baby gem lettuce 
    1 medium tomato burger bun 


    1. Pour 2 tablespoons of the peri-peri sauce into a shallow bowl. Add the halloumi slices to the bowl and turn them so that both sides are covered in the sauce. Leave to marinate for a few minutes. 

    2. While your cheese is marinating, stir the remaining peri-peri into the mayo. Separate the lettuce leaves and slice the tomato into rounds. 

    3. Warm a dry non-stick frying pan over a high heat. When it is hot, chuck in the halloumi slices. Dry-fry for 2 minutes on each side, spooning any of the leftover marinade over the cheese as it cooks so that it becomes sticky and crisp. Take off the heat. 

    4. Toast your burger bun, then spread the base with the spicy mayo. Stack in the halloumi, lettuce and tomato. 

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars