Lactose Free PERi-PERi Chicken Burger and Rainbow Slaw
Lactose-Free PERi-PERi Chicken Burger and Rainbow Slaw
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Global Fusion Cuisine
Servings
2
Prep Time
10 minutes
Cook Time
25 minutes
Indulge in a flavorful and satisfying culinary experience with our Lactose-Free PERi-PERi Chicken Burger. This burger features a succulent grilled chicken breast marinated in zesty PERi-PERi spices, perfectly complemented by a slice of golden, lactose-free halloumi cheese. Topped with a vibrant and crunchy rainbow slaw made from a mix of fresh, colorful vegetables, and nestled in a soft, toasted bun. Every bite is a delightful harmony of spice, creaminess, and crunch, crafted to be both delicious and lactose-free.
Ingredients
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125g bottle of PERi-PERi Sauce (choose your flavour)
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6 chicken breast inner fillets
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2 pitta breads
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6 semi-dried tomatoes, sliced in half
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1 block of lactose-free halloumi
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Generous squeeze of Nando’s PERinaise
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¼ white cabbage
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¼ red cabbage
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1 spring onion, finely sliced
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2 radishes, sliced
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Small handful fresh coriander or parsley
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Juice of ½ lemon
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Lactose-Free Greek yoghurt, 1 heaped tbsp
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Salt and Pepper
Rainbow Saw
Directions
PERi-PERi Grilled Chicken
Put the chicken in a bowl and rub all over with the sauce. Cover the bowl with clingfilm and put in the fridge for at least 1 hour, preferably overnight.
Heat up a lightly oiled grill pan on the stove
Grill the fillets for 3-4mins, then turn over to cook on the other side. Ensure fillets are cooked with no pink remaining throughout.
Remove from the pan and place the chicken in a bowl. Pour your chosen Nando’s sauce over the chicken and mix to coat and keep warm.
Rainbow Slaw Method
Remove the cores from the cabbages slice very thinly
Add the sliced radishes and spring onion
Roughly chop the coriander or parsley
Mix all the veg and herbs together in a bowl
Add the yoghurt, PERinaise and lemon juice and mix through. Season to taste with salt and pepper.
Halloumi
Slice the halloumi widthways into slices just under 1cm thick.
When the chicken is ready, heat a non-stick frying pan with a drop of olive oil on medium heat.
When the oil is hot, add 4 slices of halloumi and cook for 1-2min until golden brown.
Turn halloumi over and cook for 30 secs.
Take the pan off the heat. Leave the halloumi in the pan to keep warm while you assemble the pitta.
Assembly
Warm the pittas in the toaster, then slice open to create a pocket. Be careful, its hot!
Add 2 tbsp of PERi-Slaw per pitta.
Per pitta, add 2 warm halloumi slices, 6 tomato pieces and 3-4 avocado slices (if using).
Add 3 chicken fillets per pitta.
Lastly, a bit more sauce won’t hurt!
