Make meat-free burger night a fiery fiesta with fillings of golden, pan-fried halloumi doused in homemade peri peri sauce. Fresh, fast and bringing all the treat-like vibes of takeaway, but made nutritious and ultra delicious with oven-baked chips and cheesy goodness, this one's a real keeper.
Preheat oven to 200°C fan-forced. Cut potatoes into wedges and place on a lined baking tray. Drizzle with 2 teaspoons oil and sprinkle with salt. Bake for 25–30 minutes or until golden. While the chips are baking, continue with step 2.
Peel and crush garlic. Finely zest and juice lemon. Place garlic, sweet chilli sauce, lemon zest and juice, paprika and salt and pepper in a small bowl and mix to combine.
Slice halloumi horizontally to make 2 thinner pieces. Place in a bowl. Drizzle with 20ml (1 tablespoon) peri peri sauce and set aside. Rinse lettuce and finely shred. Slice tomato and season with salt and pepper.
Heat a frypan over medium-high heat and toast buns, cut-side down, for 1–2 minutes or until golden.
Return frypan to medium heat and add remaining oil. Fry halloumi for 2–3 minutes each side or until golden and softened.
Spread mayonnaise over bun bases. Top with lettuce, halloumi and tomato slices and spoon over remaining peri peri sauce. Serve with chips.