The Halloumi Cookbook

SERVES 4

PREP 20 MINUTES

CHILL 30 MINUTES

COOK 25 MINUTES

500g (1lb 2oz) sweet potatoes, peeled and cubed

175g (6oz) kale, shredded

1 tbsp olive oil, plus extra for frying

8 spring onions (scallions), finely chopped

2 garlic cloves, crushed

1 red chilli, deseeded and diced

a handful of coriander (cilantro), chopped

2 tbsp plain (all-purpose) flour

50g (2oz/generous ¼ cup) sesame seeds

250g (9oz) halloumi, sliced

4 wholegrain burger buns

1 ripe avocado, peeled, stoned and mashed

sea salt and freshly ground black pepper

chilli jam, to serve

Cook the sweet potatoes in a large pan of boiling salted water for about 15 minutes until just tender. Drain and cool before roughly crushing with a potato masher – don’t mash to a purée.

Meanwhile, cook the kale in a pan of boiling water for about 4 minutes until just tender. Drain and dry with kitchen paper. Cool, then chop it coarsely.

Heat the olive oil in a small frying pan (skillet) set over a medium heat and cook the spring onions (scallions), garlic and chilli for 2–3 minutes without colouring. Stir in the coriander (cilantro).

Spoon into a large bowl, then mix in the sweet potato, kale and flour. Season with salt and pepper. Divide the mixture into four portions and shape each one into a burger. Coat in the sesame seeds, then cover and chill in the fridge for 30 minutes until firm.

Heat a little oil in a non-stick frying pan (skillet) over a low to medium heat and cook the burgers for 3–4 minutes each side until golden brown. Remove and drain on kitchen paper (paper towels).

Dry-fry or griddle the halloumi over a medium heat for about 2 minutes each side until crisp and golden brown.

Lightly toast the burger buns and spread the bases with the mashed avocado. Top with the halloumi, burgers and some chilli jam. Cover with the bun tops and serve.

Tip: If the burger mixture seems a bit soft and loose, stir in a little more flour to bind it.