Veggie heaven! Halloumi, carrots, grilled peppers and salad on a brioche bun.
2 x 225g packs halloumi
1 x large carrot
50ml apple cider vinegar
1 x tsp caster sugar
1 x large vine tomato – thinly sliced
120g grilled peppers
1 x small baby gem lettuce
20ml olive oil
4 x tsp chilli sauce
1 x pack 4 Specially Selected seeded brioche buns
Salt and black pepper
Peel the carrot – then peel into ribbons.
Put the cider vinegar and sugar into a bowl, season with salt and pepper and add the carrot ribbons, marinate for 10 mins then strain off the liquid.
Quarter the lettuce, pull apart the leaves – wash and pat dry.
Drin the halloumi – cut each block into 4 slices.
Brush them with the olive oil.
Preheat the airfryer to 180°C.
Put the slices onto the fry basket – don’t overlap.
Close the fry basket.
Cook for 8 mins.
Meanwhile split the buns and toast the cut sides.
Divide the lettuce leaves, grilled peppers, tomato and carrot strips, along with 2 slices of fried halloumi on the bases.
Drizzle with some chilli sauce then put on the tops and serve.
