Chilli and Mint Sauce

2 red chillies, finely chopped

1 clove garlic, finely chopped

1 cup mint leaves, finely chopped

2 tbsp olive oil

1 tbsp lemon juice

1 tbsp white wine vinegar

¼ tsp salt

The burger

4 brioche burger buns

400g halloumi cheese

4 slices of Dole Tropical Gold pineapple, rind removed

lettuce leaves

mayonnaise 

1 ripe avocado, sliced

½ red onion, sliced

1. Place red chilli, garlic, mint, olive oil, lemon juice, white wine vinegar and salt into a small bowl and mix well.
2. Heat a little oil in a griddle pan or frying pan over medium heat. 
3. Toast the inside of the burger buns until golden brown and set aside.
4. Cut the halloumi into two slices and fry in the pan until the inside is soft and the outside is golden brown. 
5. Turn the pan up to a medium high heat, add a little more oil and cook the pineapple for a few minutes on each side until it begins to caramelise. 
6. To assemble your burgers, spread mayonnaise on the base and top with lettuce leaves, sliced avocado, sliced red onion, grilled halloumi and grilled pineapple. Drizzle over the chilli and mint sauce, place the lid on the bun and enjoy.