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Spiced halloumi & pineapple burger with zingy slaw

 

Method 1

Ingredients

½ red cabbage

grated

2 carrots

grated

100g radishes

sliced

1 small pack coriander

chopped

2 limes

juiced

1 tbsp cold-pressed rapeseed oil

big pinch of chilli flakes

1 tbsp chipotle paste

60g halloumi

cut into 4 slices

2 small slices of fresh pineapple

1 Little 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 the barbecue with the pineapple (or use a searing hot griddle pan if 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.

Method 2

🧺 Ingredients (serves 4)

For the burgers:

250g halloumi, sliced into 1–1.5 cm thick pieces (about 8 slices)

4 slices fresh pineapple (or tinned rings, drained)

1 tbsp olive oil

1 tsp smoked paprika

½ tsp chili flakes (optional, for heat)

½ tsp ground cumin

Freshly ground black pepper

4 brioche or seeded burger buns, lightly toasted

For the zingy slaw:

2 cups shredded white or red cabbage

1 medium carrot, grated or julienned

2 spring onions, thinly sliced

Small handful fresh coriander (cilantro), chopped

1 tbsp mayonnaise (or Greek yogurt for lighter option)

1 tbsp lime juice (or lemon juice)

1 tsp honey or maple syrup

Salt & pepper, to taste

Optional extras:

A few slices of avocado or lettuce leaves

Sweet chili sauce, sriracha mayo, or yogurt-garlic sauce for drizzling

👩‍🍳 Method

Make the slaw:

In a large bowl, combine cabbage, carrot, spring onions, and coriander.

In a small bowl, whisk together mayo (or yogurt), lime juice, and honey.

Toss the dressing through the vegetables until coated.

Season with salt and pepper and set aside to marinate while you prepare the burgers.

Prepare the halloumi and pineapple:

In a bowl, mix olive oil, smoked paprika, cumin, chili flakes, and black pepper.

Brush this spice oil over both sides of the halloumi slices and pineapple rings.

Cook:

Heat a non-stick pan or griddle over medium-high heat.

Cook the halloumi for 2–3 minutes per side until golden and lightly crisp.

Cook the pineapple slices for 1–2 minutes per side until caramelized and slightly charred.

Assemble the burgers:

Toast the buns lightly.

Layer: bottom bun → a handful of slaw → spiced halloumi → pineapple slice → drizzle of sweet chili sauce (or your choice of sauce) → top bun.

Serve immediately while the halloumi is warm and squeaky!

🌶️ Tips & Variations

Add grilled red pepper or onion rings for extra flavour.

For a tropical twist, spread a thin layer of mango chutney on the buns.

Want it vegan? Replace halloumi with grilled tofu or vegan halloumi and use vegan mayo.



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