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
1Tbsp.
vegetable oil
4
ciabatta rolls, halved
2Tbsp.
mayonnaise
2
handfuls rocket
1
beefsteak (slicing) tomato, thickly sliced
For the pea and mint guacamole
100g
frozen peas
1
ripe avocado
1
small garlic clove, crushed
juice 1 lime
2Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
