Halloumi and sweet potato burgers with chilli, mint and mashed avocado

Ingredients

• 250g pack halloumi, sliced into 8
• 1 large or 2 small sweet potatoes, thinly sliced (don’t peel)
• 1 red chilli, deseeded and chopped
• Handful fresh mint leaves, sliced
• Grated zest 1 lemon, ½ its juice
• Olive oil to drizzle
• 1 large ripe avocado, chopped
• 2 tbsp mayonnaise
• Small handful fresh coriander
• Juice 1 lime
• 4 burger buns, halved and toasted
• 2 roasted red peppers from a jar, drained, sliced (we like Karyatis)
• Handful wild rocket or basil to serve

Method

1. Put the halloumi and sweet potato in a mixing bowl with the chilli, mint, lemon zest and juice and a glug of oil. Leave for 30 minutes to marinate.
2. Mash the avocado with the mayo, coriander, lime and some salt and black pepper.
3. Heat a barbecue or griddle pan, then cook the sweet potato for 5 minutes on each side or until charred and tender. Cook the halloumi for 1 minute on each side or until charred.
4. Spread the mashed avocado onto the toasted bun bases, then top with halloumi, sweet potato and roasted red peppers. Scatter over the rocket or basil, add the bun tops and serve.