Ingredients

2 skinless chicken breasts

1 tbsp oil, plus extra for frying the halloumi, if needed

4 tbsp piri-piri sauce or other mild chilli sauce, plus extra for drizzling

½ lemon, juiced

Burger buns, split in half

250g block lighter halloumi, sliced into 8 pieces

¼ small white cabbage, finely sliced

2 tbsp mayonnaise

4 tbsp hummus, tzatziki or soured cream & chive dip

Handful of rocket or 4-8 soft lettuce leaves

2 large roasted red peppers from a jar, drained and sliced

Instructions

Step 1: Place the chicken breasts between two pieces of baking parchment and gently bash with a rolling pin until about 1cm thick. Cut each breast into two even pieces.

Step 2: Heat two frying pans over medium-high heat. Add the oil to one pan and fry the chicken pieces for 3-4 minutes on each side until cooked through. Season with salt and pepper.

Step 3: Reduce the heat and drizzle in the piri-piri sauce and half of the lemon juice. Cook for another 1-2 minutes, allowing the sauce to reduce and coat the chicken. Remove from heat.

Step 4: While the chicken cooks, toast the burger buns cut-side down in the dry second pan for about 30 seconds or until lightly browned. Transfer to a plate.

Step 5: In the same pan, add a little oil if needed and fry the halloumi slices for 30 seconds on each side until golden and slightly crisp.

Step 6: Toss the finely sliced cabbage with the mayonnaise and the remaining lemon juice.

Step 7: To assemble, spread hummus or your chosen dip onto the bottom buns. Add a layer of rocket or lettuce, then top with the piri-piri chicken, halloumi, and roasted red pepper slices. Drizzle with a little more chilli sauce, spoon over the cabbage mixture, season with black pepper, and finish with the bun lids.

Step 8: Serve immediately with extra cabbage or a side green salad for a fresh complement.

Tips & Variations

This recipe can easily be halved for fewer servings or scaled up for a crowd.

Leftover ingredients like rocket, halloumi, dips, and peppers make a delicious next-day lunch layered in a sandwich or salad.

For a milder flavor, substitute the piri-piri sauce with a sweet chili or BBQ sauce.

Try using different types of cheese, such as grilled halloumi alternatives or paneer, if you want to experiment with textures.

Storage

Store any leftover cooked chicken and halloumi in an airtight container in the refrigerator for up to 2 days. Keep the buns and fresh toppings separate to avoid sogginess. Reheat the chicken and halloumi gently in a pan or microwave before assembling the burgers. It’s best to prepare the burgers fresh for optimal texture.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and safety. Defrost overnight in the refrigerator or use the defrost setting on your microwave.

What can I use if I don’t have piri-piri sauce?

If piri-piri sauce isn’t available, mild chili sauce, harissa, or a simple mix of hot sauce with lemon juice will work well as flavorful alternatives.