Squash and Halloumi Burgers 

'Adapted from Bonappetit.com'

Ingredients:

2 medium summer squash

6–8-oz package Halloumi cheese

salt

2-3 tbsp extra-virgin olive oil

1 garlic clove, finely grated

1 courgette, thinly sliced

1 sweet pepper, sliced

1/4 cup sliced pickled jalapeños

1 tsp. honey

Freshly ground black pepper

4 Hamburger buns

1/4 cup basil leaves

Method:

Trim ends from squash. Cut into 5cm long strips then cut strips lengthwise into 1cm thick planks

Spread out on a kitchen towel and sprinkle lightly with salt. Let sit 10 minutes

Meanwhile, slice Halloumi into 1cm thick slabs roughly the width of the buns

Whisk the garlic with the honey, and a small pinch of salt in a small bowl, season generously with pepper

Set dressing aside

Heat 2 tbsp oil in a large non-stick skillet over medium-high and pat squash dry

Cook the squash turning once or twice and adding another more oil between if needed, until deeply browned and charred on both sides

Put cooked squash in a shallow bowl

Pour remaining dressing over and gently turn squash to coat

Wipe out pan and return to medium heat

Add sliced courgettes and peppers until softened. Toast buns, cut side down, in pan until golden, for about 3 minutes

Transfer to plates

Increase heat to medium-high

Pat Halloumi dry, cook, turning once and pressing down lightly, until browned and starting to soften and melt, about 2 minutes.

Place Halloumi on the bottom buns

Top with courgettes and peppers, pickled jalapeños and basil, then with squash

Close with bun tops

Enjoy with a cold beer on a warm summer evening.