Serves 4
Prep: 5 mins
Cook: 10 mins
Ingredients
2 skinless chicken breasts
1 tbsp of olive oil, plus extra for the halloumi
4 tbsp of mild chilli sauce, plus extra for serving
½ lemon, juiced
Brioche burger buns
1 block of halloumi, sliced into 8 pieces
Shop bought coleslaw kit
2 tbsp of full fat mayonnaise
4 tbsp hummus or garlic mayonnaise / aioli
4-8 soft lettuce leaves
2 large roasted red peppers from a jar, drained and sliced
Method
Place the chicken between two pieces of baking parchment and bash with a rolling pin or heavy pan until 1cm thick. Cut each into two even pieces. You’ll need four ‘burger sized’ pieces. Season well and spray or brush with a little oil. We used our Cadac E Braai to grill everything, but you can easily do this inside using pans.
Heat the grill to a medium-high heat and grill the chicken for 3-4 mins on each side. Reduce the heat and drizzle with chilli sauce and half of the lemon juice. Set aside whilst you prepare your buns and halloumi. Spread some butter or mayonnaise (trust us!) on the buns and grill or toast in a pan for 30 seconds.
Transfer buns to a plate or board ready to construct, then grill the halloumi until charred and golden. Toss the coleslaw pack together in a bowl with the mayo and remaining lemon juice.
Add a dollop of hummus (or dip of your choice) into the toasted buns, then top with the lettuce, slaw and chilli chicken, halloumi and peppers.
Drizzle with a more chilli sauce season with black pepper and salt to taste, and top with the bun lids. Serve with any extra slaw on the side, or a green salad. Sweet potato fries go well with this too.
