Friday, 27 November 2015

When only a cheeky Nandos will do

You know the story. You fancy chicken but no other chicken quite cuts it. You need a cheeky Nandos.

Having said that, in recent years I've been converted to the genius that is their halloumi and portabello mushroom burger. Marinated in your choice of sauce (mild / medium / hot / extra hot) and topped with chilli jam, it is burger perfection. At first I was ridiculed - how can you go to Nandos and not have chicken?! - but once people take that first bite of the halloumi and portabello mushroom burger, they understand. I have even managed to convert the most carnivorous of meat eaters.

The other day I found a massive bottle of Nandos sauce in the house and decided to cook my interpretation of this wondrous Nandos burger. And it was good.


x1 portbello mushroom per person
halloumi (as much as you like)
x1 soft roll per person
Lettuce and other burger fillings (optional)
Nandos sauce (heat of your choice)


  1. marinate the halloumi in the Nandos sauce for a few hours (or overnight if you prefer). I didn't marinate the mushroom, but you can if you'd like some extra spice!
  2. grill the mushrooms. Once ready, place to one to side and keep warm. Depending on the size of the mushrooms you've picked, these can take longer to cook than the cheese
  3. grill the halloumi until slightly charred (tastes better this way!)
  4. assemble the burger how you wish - and serve!

I served mine with curly fries and ratatouille (ratatouille another one of my favourites at Nandos!). Do let me know if you give it a try! You can Tweet me @Lucy_Angele using the hashtag #cookwithlucy or by leaving me a comment below.

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