This halloumi, pea and mint guacamole burger is the perfect vegetarian main for BBQ season. It's refreshing, easy to make and can be prepped in advance so you don't need to stress when it comes to the day.
The fresh pea and mint guacamole adds a burst of sweetness against the salty, squeaky halloumi. Try serving with with roasted chargrilled peppers if you have any in your fridge.
If you're looking for more halloumi recipes then take a look at our gallery which has all our favourite recipes compiled into one. Plus, we've rounded up all our best easy salad recipes so you have all the inspiration you need.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
712
Ingredients
2 x 250g blocks halloumi
1 Tbsp. vegetable oil
4 ciabatta rolls, halved
2 Tbsp. mayonnaise
2 handfuls rocket
1 beefsteak (slicing) tomato, thickly sliced
For the pea and mint guacamole
100 g frozen peas
1 ripe avocado
1 small garlic clove, crushed
juice 1 lime
2 Tbsp. finely chopped mint
Directions
Step 1First make the guacamole. Cook peas in boiling water for 3min until tender. Drain, rinse under cold water to cool completely, then drain again. Mash thoroughly in a medium bowl with a potato masher. Halve and de-stone the avocado, then scoop the flesh from the skin with a spoon. Add to the peas and mash roughly, then stir in the garlic, lime juice and plenty of seasoning. Set aside
Step 2Cut each block of halloumi into 4 large slices widthways, pat dry with kitchen paper, then brush with oil. Barbecue or griddle over high heat for 1min per side (you may need to use a palette knife or thin-edged spatula to free the halloumi from the bars). Meanwhile toast the cut sides of the rolls over the barbecue bars or under the grill.
Step 3To assemble, brush the toasted rolls with mayonnaise. Stir the mint into the guacamole. Layer each roll base with rocket, tomato, two slices of halloumi and guacamole, then top with the roll lid. Serve immediately.
Get ahead: Make guacamole up to 6hr ahead, bit don’t add the mint. Cover and chill. To serve, stir in the mint.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
