We might be famous for our award-winning meat, but we still love a good veggie dish as much as the next person.

When it comes to BBQ season, you'll never find us reaching for a box of frozen vegetarian sausages. This Charred Veg, Halloumi & Romesco Burger recipe proves that you need little more than fabulously tasty, seasonal veggies and the very best artisan cheese to make a true banger of a burger.

Ingredients

For the Romesco
200g

Cherry tomatoes on the vine
1 bulb

Garlic
A glug

Olive oil
4

Red peppers
1 tbsp

Smoked paprika
200g

Almonds
For the burgers
2-4

Spring onions
2

Red peppers
2 blocks

Halloumi
4

Burger buns

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Method

Start by making your Romesco sauce.
Place the tomatoes along with the garlic and a drizzle of olive oil into a pan and cook over a medium heat until soft.
Chop your peppers into halves or quarters and chargrill over the flames of your BBQ.
Place the tomatoes (removing the vine), peppers and garlic into a blender along with a good glug of olive oil, the paprika and the almonds. Blend until completely smooth.
Chargrill the remaining peppers and the spring onions on your BBQ until lightly browned, and toast your BBQ buns. Slice each block of Halloumi in half then cook that over the flames too, until lightly caramelised. Build your burgers by stacking the veg, halloumi and romesco sauce inside the bun.
Tuck in!