Mushroom and Halloumi Burgers with Onion Relish

For 5pp/approx.250 kcal, I think this is a pretty spectacular use of propoints.

You will need:

FOR THE BURGER (per portion)

2 large Portobello mushrooms

Low salt soy sauce

Dried Italian Herbs

45g (Two 22.5g)slices of

Light(30%less fat)Halloumi Cheese

Half a Warburtons Square-ish wrap

(Or bread equivalent for 2pp/80kcal)

Frylight Sunflower Oil

Extra light mayo

Iceberg Lettuce to garnish


2 onions

2 cloves garlic

Fresh basil

1/4 jar passata

2 teaspoons artificial sweetener

Black pepper


Start by char-grilling the mushrooms in a griddle pan.

Slosh a little low salt soy sauce and sprinkle a few dried herbs on them as they cook-this really enhances the flavour.

Slice the onions and garlic and fry in some Frylight Sunflower oil with the herbs and artificial sweetener. Once they start to sweat and soften, add the passata and freshly torn basil and allow them to cook until you have a chutney/relish-type texture. Season with freshly ground black pepper. This doesn't have to be piping hot to serve, so once cooked, leave to cool slightly.

Cut the light halloumi into even slices and weigh accurately. (The 225g block will cut into 10 slices at approx 22-22.5g each).

Chargrill on both sides in a griddle pan until beautifully browned. Try not to overcook as the texture will go 'squeaky'.

As everything is nearing completion, cut the half wrap in two and lightly toast it on one side leaving the other side warm and 'bready'.(You can do this by popping the two pieces in one side of the toaster so that only the outer side toasts).

Stack the burgers up (2 per person)....toasted wrap on the base, then layer a whole mushroom, a large dollop of onion relish and a slice of halloumi on each one.

Garnish with shredded iceberg lettuce and a tiny squiggle (1 teaspoon) of extra light mayo.