2 vine tomatoes, sliced
1 tsp garlic paste
2 tsp Cajun spice
2 blocks halloumi cheese
6 tbsp sour cream
4 brioche buns
2 baby gem lettuce
1 Preheat the oven to 200C.
2 Mix together the Cajun spice with 1 tablespoon of olive oil.
3 Cut the halloumi into slices just under 1cm thick. Rub the Cajun-infused oil over the halloumi.
4 Mix the sour cream with a tiny bit of the garlic paste and a small pinch of salt and pepper. Give it a taste and add more garlic paste (if you need to) until it tastes just right. Set aside.
5 Heat a non-stick pan over a medium-high heat. Once the pan is hot, gently lay in the halloumi and cook for 2 minutes on each side, turning only once.
6 Cut the buns in half and put them in the oven for 2 minutes (no longer) to crisp them up.
7 Cut the tomato into ½cm slices. Shred the baby gem lettuce widthways. Serve the halloumi inside the buns with the lettuce, tomato slices, and a dollop of garlic sauce.