Roasted Pepper, Halloumi and Sweet Potato Burgers

Grilling the potato and halloumi speeds up the cooking time. Remove halloumi and swap mayo for a plant-based version to make this vegan.

Originally for Good Housekeeping September 2021, Alex Luck Photography, Food Styling, Me

SERVES 4, Ready in 30min

1 large sweet potato, peeled

2tbsp oil

250g halloumi

4 ciabatta rolls, halved

3 large roasted peppers from a jar, drained and

thickly sliced

Handful rocket

FOR THE GUACAMOLE

2 ripe avocados

1 red onion, finely chopped

1 jalapeño or large green chilli, deseeded and finely chopped

Juice 1 lime

1tbsp extra virgin olive oil

Small handful coriander, roughly chopped

FOR THE CHIPOTLE MAYO

4tbsp mayonnaise

1tsp chipotle chilli paste

1 Preheat grill to medium. Cut the sweet potatoes lengthways into 5mm-thick slices. Arrange the slices
on a large baking sheet in a single layer and brush with 1tbsp of the oil. Grill for 8min, turning halfway, or until
tender. Set aside on a board.

2 Turn up grill to high. Cut halloumi into 8 slices, arrange on the baking sheet and brush with the remaining 1tbsp oil. Grill for 6min, turning halfway, or until golden.

3 Meanwhile, make the guacamole. Halve and destone the avocados, then scoop the flesh into a small bowl. Mash thoroughly, then stir in the remaining guacamole ingredients and some seasoning. Set aside. Next, mix the chipotle mayo ingredients and set aside.

4 Put the ciabatta rolls on a baking sheet, cut-side up. Grill until light golden.

5 To assemble, spread the guacamole on the bases of the rolls. Divide the sweet potato slices, roasted peppers and halloumi between the bases. Top with the rocket. Spread the chipotle mayo on the cut-side of the ciabatta tops, then lay on to the burgers. Serve.

PER SERVING 752cals, 24g protein, 50g fat (15g saturates), 46g carbs (11g total sugars), 10g fibre