Green Chutney Halloumi Sliders

1 - Prep the green chutney
Add 20g of fresh coriander, 10g of fresh mint, and 1 green chilli to a measuring jug with the juice of 0.5 lemon, 40g of Greek yoghurt, 1 peeled clove of garlic, 10g of ginger, 1 tsp of garam masala, and 0.5 tsp of ground cumin.

2 - Blend the chutney
Blend with a hand blender until smooth - we're looking for a thick, coating consistency. Taste and adjust the seasoning if needed.

3 - Prep the salad
Roughly chop 100g of kale and trim 100g of green beans, then cut them into bite-sized pieces. Halve 100g of cherry tomatoes.

4 - Blanch the green beans
Add the kale and green beans to a large mixing bowl, then tip in a splash of water and a pinch of salt. Cling film and microwave for 2 minutes, until just tender.

5 - Prep the halloumi
Cut 200g of halloumi into 6 slices. Preheat a large frying pan over a medium heat.

6 - Cook the halloumi
Heat 1 tbsp of vegetable oil in the frying pan over a medium-high heat. Add the halloumi slices and fry for 1-2 minutes per side, until golden brown.

7 - Glaze the halloumi
Tip the green chutney into the pan and turn the halloumi over in it until everything is evenly coated. Remove from the heat and keep warm

8 - Toast the buns
Slice 2 burger buns in half and toast them in a medium frying pan over a high heat, until lightly crisp.

9 - Assemble the sliders
Fill the buns with the grilled halloumi and an extra drizzle of any remaining chutney.

10 - Finish the salad
Toss the blanched kale, green beans and cherry tomatoes with the remaining 60g of yoghurt, a pinch of salt and a grind of black pepper. Tear in the remaining coriander and mint, then add 1 tbsp of olive oil. Toss to coat evenly.

11 - Serve
Plate up the sliders alongside the fresh salad and dig in!

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