Serves 6
600g courgettes, trimmed and coarsely grated
3 tbsp olive oil
1 small onion, peeled and chopped
1 garlic clove, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
410g can chickpeas, drained and rinsed
1 egg
150g wholemeal breadcrumbs
75g halloumi, diced
1 yellow pepper, halved and deseeded
1 small aubergine
ciabatta slices, toasted
Halloumi and Courgette Burgers
1. Using your hands, squeeze as much moisture as you can out of the courgettes. Heat 2 tbsp of the oil in a
non-stick pan and add the courgettes. Fry over a medium heat for 8-10 minutes, until the moisture has evaporated.
2. Add the onion and cook for 3 minutes. Add the garlic and spices and cook for a further minute. Remove from the heat, transfer to a bowl and leave to cool.
3. Blend the chickpeas and egg in a food processor. Add to the courgettes along with the breadcrumbs and mix well. Fold in the halloumi and season to taste. Shape into 6 burgers. Cover and chill for at least 1 hour.
4. Cut each pepper half into 3 pieces. Cut the aubergine lengthways into 8 slices. Brush the burgers and vegetables with the remaining oil. Barbecue the aubergines for 3 minutes on each side and the burgers and peppers for 5 minutes on each side until piping hot. Serve stacked on ciabatta slices.