How to make roasted red pepper and halloumi burgers with basil mayonnaise

Serves 2

2 red peppers
½ baby gem lettuce cut into four pieces  
4 thick slices of halloumi cheese (140g)
A squeeze of lime
Olive oil
A small bunch of basil
4 tbsp mayonnaise
2 brioche rolls
Salt and pepper

Preheat the oven to 220°C. Cut the peppers in half length-ways, remove and discard any white membranes, seeds and the green stalk. Rub the peppers inside and out with a little olive oil and season with salt and pepper.

Place on a flat baking tray and roast for 20 minutes or until tinged golden brown and collapsed.

Season the baby gem with salt and pepper and brush with a little olive oil. Heat a griddle pan until searing hot and griddle the baby gem and halloumi until clear griddle marks appear on both sides.

Pound the basil in a pestle and mortar until you have a paste-like consistency, mix with the mayonnaise, and a squeeze of lime and season with salt and pepper.

Toast the buns and spread the top and bottoms with the basil mayonnaise, top each bun base with half a roasted red pepper, followed by two slices of halloumi, then another roasted red pepper half and finish with the griddled baby gem lettuce and bun lid.

For more recipes, go to itspeppertime.co.uk